Instructions: Place onion, garlic and margarine in a 2-quart glass measure or casserole.

Cover with vented plastic wrap or lid; microwave on high 3 minutes. Stir in curry powder, salt and pepper; microwave on high 1 minute.

Blend in broth and pumpkin; cover and microwave on high 10 minutes. Stir in milk. Pour half of soup into a blender and puree until smooth. Repeat with remaining soup.

Makes 8 (scant 1 cup) servings, each: 83 calories.

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