Instructions
- In a large pan, cook the onion, garlic, and curry in butter until onion is translucent.
- Add pumpkin, nutmeg, sugar, and bay leaf. Stir in the broth and bring it to a boil. Reduce heat and simmer uncovered for about 15 minutes.
- Take out the bay leaf, and stir in 1 cup of milk. Cook over low heat for a few minutes.
- In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. Cook and stir until thickened and bubbly. Cook for 10-15 minutes, or longer.
- To serve, garnish with chives and enjoy!
