Ingredients

3 tbls butter
1 cup finely chopped onion
1 clove of garlic
1 tsp curry powder (red style blend is best)
1/2 tsp salt
1/4 tsp ground coriander
1/8 tsp crusher red pepper
3 cups water
3 chicken boullion cubes (I only use 2!!)
1 15oz can pumpkin
1 cup half and half
sour cream and chopped fresh chives

Directions

Melt butter in a 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 pepper. Cook for 1 minute. Add water and boullion and 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; cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.

Descriptions

A smooth pumpkin soup with the flavors of India!