Easy Pumpkin Soup

I made this soup and served it in Mom's mini Irish coffee mugs as an appetizer for Christmas Eve this year at the Smithe house. It was soooo incredibly simple and easy to make, and it went over well!

This would make a fantastic addition to your weeknight meal options, as it uses ingredients you can shop for in advance, and preparation time is minimal. Enjoy!

2 15-ounce cans pure pumpkin

4 cups vegetable broth

1 cup half and half

1 garlic clove, pressed

1/4 cup pure maple syrup

4 tablespoons unsalted butter

1 teaspoon curry powder

Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and curry powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

*Optional: Garnish with cinnamon-coated mini marshmallows