Chilly weather and hot soup

This week's recipe= cream of pumpkin-curry soup with the weather being so chilly outside.

Melt 2 T butter(use real butter for this, margarine doesn't work well)over medium heat. Grate 1/4 cup of onion(I prefer a sweet onion, but whatever you like)into melted butter and stir in 1/2 tsp salt, pinch of black pepper and 2-3 tsp curry powder. I actually usually use 4-5 because we like it, and a pinch to a tsp of something hot, such as red pepper flakes, tabasco sauce, or some sort of ground hot pepper. I usually only do a pinch to a 1/4 tsp, but I know there are some people that really like hot stuff. Actually, hot curry powder works nicely for the hot addition. Mix in 1 can solid pumpkin(NOT pumpkin pie mix)until well mixed and smooth. Add 2 1/2 cups chicken stock(you can use broth, but if you have either some leftover stock from doing something with chicken, or have boxed stock in your grocery store, USE IT, it absolutely makes a difference) and mix well. Add 2 cups 1/2 & 1/2 and mix well. You can use nonfat 1/2 & 1/2, it works well. You could also vary the milk. Using different measurements of nonfat milk, 1%, even whole. I use 1 cup nonfat 1/2 & 1/2 and one cup 1% milk in ours. Simmer for up to 30 minutes and serve.

I don't have any nutrional info for this soup.