Pumpkin Soup

¼ cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 ¾ cups (16 ounce can) pumpkin
1 cup half and half

Saute onion and garlic in butter till tender. Add curry, salt, coriander, and red pepper. Cook 1 minute. Add broth, boil gently uncovered for 10-15 minutes. Stir in Half and Half and pumpkin. Cook 5 minutes. Process in blender until creamy. Can be made ahead.
*Optional: Garnish with sour cream and chives. -Dawn Holmes