3 1/2 tablespoons butter
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
3 chicken bullion cubes
1 (15 oz) can of cooked pumpkin
1 cup half-and-half
Sour cream (to taste)

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.

Add water and bouillon; bring to a boil.

Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.

Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy.

Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.

NOTE: Soup may be prepared a day in advance. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend, then reheat to serving temperature, but do not boil. (Serves 6)