Pumpkin Soup - cooking recipe

Ingredients

1/4 c. butter or margarine
1 c. chopped onions
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/8 to 1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth (can use canned chicken broth)
1 3/4 c. cooked pumpkin or 2 (16 oz.) cans pumpkin
1 c. half and half
sour cream
fresh chives

Preparation

In a large saucepan, melt butter and saute onions 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 and half. Cook 5 minutes, but do not boil.
Pour into blender and blend until creamy. Serve warm. This can be made a day ahead and reheated.
Garnish with a dollop of sour cream and chopped chives.
Serves 4.