1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. salt
1/8-1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
16 oz. can pumpkin, Libby's solid pack natural
1 c. half & half

In large saucepan saute butter, onion and garlic until soft; add curry, salt, coriander and red pepper. Cook 1 minute. Add broth; boil gently uncovered 15 minutes. Stir in pumpkin, half & half. Cook 5 minutes. Pour into blender, blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives chopped. Makes 6 cups.