Easy peasy Pumpkin soup

I didn't get pictures. I'm sorry. But this went so quickly, I didn't have a chance. But this was SO EASY!. It only takes about 10-15 minutes and people will think you slaved over the stove for hours.

1 large can of pumpkin (not a can of pumpkin pie mix)
1 carton of chicken stock or Vegetable stock
1 pint heavy cream
garlic salt (2 tablespoons)
curry powder (1-2 tablespoons more if you want it hotter)
red pepper flake (optional--just to add heat, Erin would love this)

In a heavy saucepan, pour chicken stock and add all of the pumpkin. Heat this until it is almost boiling. Don't let it boil. It will just burn pumpkin to your pan. Turn down to low heat and add the garlic salt and curry powder. Add the heavy cream and let it simmer for a few minutes. This can be served with small noodles or rice.

You can do this in your crock pot if you want as long as you don't add the cream until you are ready to serve--just add everything else to the pot. Put it on low heat for 1-2 hours. Add the cream right before serving.