1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/8 to 1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
1 3/4 c. (16 oz.) can Libby's pumpkin
1 c. Half and half
Sour cream and chives (optional)

In large saucepan, melt butter; saute onion and garlic until soft. Add curry powder, salt, coriander, and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and Half and Half; cook 5 minutes. Pour into blender container. Cover; blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chopped chives, if desired. Makes 6 cups.