1/2 c. butter
2 c. chopped onion
2 cloves garlic, crushed
2 tsp. curry powder
1 tsp. salt
1/2 tsp. ground coriander
6 chopped green onions (save greens for later)
1/2 to 3/4 lb. grated Cheddar cheese
1/8 tsp. red pepper or little less cayenne
6 c. chicken stock
1 (2 lb.) can prepared pumpkin
2 c. half and half cream
Sour cream and chives, optional

In a large saucepan, melt butter; saute onion along with white part of chopped green onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook for 1 or 2 minutes, but don't scorch. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and cream; cook 5 minutes.