1/4 c. butter
1 c. onion, chopped
1 garlic clove, crushed
1 tsp. curry
1/2 tsp. salt
1/8 to 1/4 tsp. ground coriander
1/8 tsp. red pepper, crushed
3 c. chicken broth
1 3/4 c. (16 oz.) solid pack pumpkin
1/2 c. Half & Half
Sour cream & chives

In a large saucepan, melt butter; saute onion and garlic until soft. Add curry, salt, coriander and red pepper. Cook 1 minute. Add broth, boil gently uncovered for 15 to 20 minutes. Stir in pumpkin and half & half. Cook 5 minutes, pour into blender, cover and blend until creamy. Serve warm or reheat to desired temperature. Garnish and dollop with sour cream and chopped chives.