1/2 c. butter
1 c. chopped onion
1 clove garlic, crushed
1 tsp. curry powder
1/2 tsp. slat
1/4 tsp. ground coriander
3 c. chicken broth
1 (16 oz.) can pumpkin (solid pack)
1 c. half and half cream
Dash of crushed red pepper
Sour cream and chives

In large saucepan, melted butter, then saute onion and garlic until soft. Add all spices, cooking 1 minute. Add broth, boiling gently and uncovered for 15 minutes. Stir in pumpkin and cream, cooking over medium heat for 5 minutes.

Pour into blender container and blend until creamy. Serve immediately or the soup can be reheated later when ready to serve. Garnish each serving with a dollop of sour cream and a sprinkle of chives.