Curried pumpkin soup

This very mild curried soup is an easy and quick option for a family meal.

If using pumpkin seeds, toast them in the oven at 375° F until they begin to brown, about 8 minutes.

In a large pot over medium heat, melt the butter.

Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.

Add the broth slowly while using a whisk to stir. Cook until thickened.

Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.

Bring soup to a boil, then remove from heat.

Garnish and serve warm.