1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/8 tsp. mace
1/8 tsp. coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
1 3/4 c. fresh pumpkin (cooked & pureed) or 1 (16 oz.) can pumpkin
1 c. light cream

In large saucepan, melt butter and saute onion and garlic. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth, bring to a boil, then simmer 15 minutes. Stir in pumpkin and light cream; cook 5 minutes. Pour into blender container, cover and blend until creamy. Serve warm or may reheat. (May sprinkle with chopped chives before serving.)