1 lg. onion, chopped
1/4 c. butter
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
Salt to taste
2 c. half & half
2 1/2 c. chicken broth
Ground cinnamon
Chopped parsley
Sour cream

Saute onions and butter until tender. Sprinkle with curry powder and saute an additional 2 minutes. Stir in pumpkin and salt; add half & half, stirring constantly. Stir in broth and heat thoroughly. Garnish with parsley, sour cream and cinnamon. Serve with toasted bread triangles. Yield: 8 servings.

Toasted Bread Triangles: Remove crust from 10 slices of white sandwich bread and cut bread into triangles (one diagonal cut through middle). Spread butter thinly on each side. Put in 250 degree oven and cook until very crisp. These can be kept crisp in a covered tin.