Curried Pumpkin Bisque (Revised)

A couple years back, I posted a recipe for Curried Pumpkin Soup, which, while amazing, called for cream-of-something as a base - which is unusual for me.  I made this season's first batch today, and it was basically awesome.  So, without further ado, here is my Curried Pumpkin Bisque, Revised Edition.

Note:  If you're making this for one person, use the first amount.  The second amount is enough for two-three small portions, or an adult and several children for lunch.

1-2 cups of pumpkin puree
2-4 tablespoons of butter
1-2 small onions, minced
several cloves of garlic, peeled and minced
1-2 cups of milk or cream
2-4 tablespoons of white flour or cornstarch
curry powder
cracked pepper
salt, preferably sea salt or kosher salt

Melt the butter over medium heat and stir the minced onions and garlic into this.  Cook until tender and starting to caramelize on the edges.  Add flour or cornstarch to make a roux, stirring until fully blended.  Cook for a few minutes, until the flour has become fragrant but has not browned.  (This is not necessary with cornstarch.)  Pour the milk or cream into this,slowly at first, whisking constantly.  You are trying to keep from having any mini-dumpling lumps, so this step is important.  Season liberally with salt, cracked pepper, and curry.  Start with a half-teaspoon for a small batch and a full teaspoon for a double batch, and adjust accordingly.  I always use more, as I tend to be heavy-handed with my herbs and spices.  Bring to a simmer and reduce heat to medium-low.  It should be thickened like cream gravy by this point.  Stir into this your pumpkin puree, and allow to cook over medium low or low heat for at least another 10 minutes to allow the flavors to blend.  Just before serving, I like to finish this with a teaspoon or two of oregano-infused oil.  This is gorgeous when served in china teacups with crackers on the side.  Kid-approved.