Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt, and pepper. Cook for 1 minute. Add broth and pumpkin. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to a blender (if available) and blend until smooth. We don't have a hand-operated blender aboard, so we serve the soup as is, enough for four, with a dollop of sour cream and a sprig of parsley for garnish.