CURRIED PUMPKIN-TOMATO-CORN SOUP
  by Amy Rabb-Liu


3   Tbsp olive oil (or less - you decide)
2   cups (generous) chopped onions
1   tsp  curry powder
5   cups broth (lightly flavored or "low-salt" if canned)
1   15-ounce can pure pumpkin
1   cup (generous) frozen corn kernels
1/2 cup crushed tomatoes with added puree
1/2 tsp dried rubbed sage


Heat oil in heavy large pot over medium heat.  Saute onions until soft,
about 8 minutes.  Add curry powder and stir until fragrant, about one
minute.  Add a little broth and deglaze the bottom of the pot.  Add all
the rest of the ingredients.  Bring to a boil; reduce heat and simmer
15 minutes to blend flavors, stirring frequently.

It's great by itself, or with dollops of plain yogurt.
"Leftovers" taste even better!