Curried Pumpkin Soup

I haven't felt much like cooking recently, but I had some extra pumpkin in the fridge I needed to do something with.

Ingredients

• 1/2 jumbo yellow onion, chopped
• 1 clove garlic
• about 2 T garlic or other oil
• 1/2 cube bouillion
• about 1/3 c. frozen corn
  
• 1 15-oz. tin of pumpkin, less one cup
• 1.5 c. water
• 1/2 c. skim milk
• 2 T. curry powder
• 1 T. garam masala
• 1/4 tsp coriander
• 1/4 tsp cayenne pepper
• a sprinkle of cinnamon, salt and pepper to taste
  
• 1 T + 1 tsp brown sugar

Methodology

1. Drizzle oil in a pot and throw in the garlic until it sizzles. Add onion and corn. After a bit of cooking, add bouillion cube, sugar, and spices. After a few minutes more, add about a cup of water.

2. Add the pumpkin. Mix, then taste and reseason if needed. Add another half cup of water and half a cup of milk. You can add more milk or water if you want a thinner soup.

3. Serve with bread (I used rye) and (white, sharp) cheddar on top, if desired.

Notes

*Makes about enough for 3. If I'd had the blender, I'd've purreed some carrots and put those in, too.

*1/7 on the disaster index. Careful when it boils.