1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
16 oz. canned pumpkin
1 c. Half & Half

In large sauce pan, 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 & Half; cook 5 minutes. Serve warm. Garnish with dollop of sour cream and chopped chives. Makes 6 cups.