Bud Werner Memorial Library

4 shallots, minced   (I used two)

2 t. unsalted butter

2 garlic cloves, minced

1 t. ginger, minced   (I used 1 t. ground ginger)

2 T. curry spice

2 t. kosher salt

1 t. chili sauce

2 (15 oz.) cans pumpkin

3 1/2 C water   (I used 2 C.)

2 C. reduced-sodium chicken broth   (I used 1 can reduced-sodium vegetable broth)

1 can unsweetened coconut milk (not low-fat)

Saute shallots until they are softened.  Add garlic cloves, ginger, and curry spice.  Stir in the salt, water, pumpkin, broth, and coconut milk.  Simmer uncovered over low heat for 30 minutes.