Curry Pumpkin Soup

I went on the hunt the other day for a low fat pumpkin soup and found this one. It turned out soooooooooooo good. Mike loved it too. We actually fought over the one remaining leftover serving of it tonight. (We ended up sharing. haha.) It goes perfectly with garlic bread. YUM!!

1Tbsp Olive Oil
1 small yellow onion, finely chopped
2 cloves of Garlic
1 T curry powder
1 tsp cumin
3 cups chicken or vegetable broth
1 15 oz can pumpkin puree
1 12oz can evaporated fat free milk
salt and black pepper to taste

Heat oil in a large sauce pan over med. heat. Add garlic and onion and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and let simmer 20 minutes. Add evap. milk and let cook for 2 minutes.