Print Linda’s Pumpkin Soup

1/4 cup butter
1 cup chopped yellow onion
1 garlic clove, crushed
1 tsp (or more) curry powder
1/2 tsp salt
1/8 to 1/4 tsp ground coriander
1/8 tsp crushed red pepper
3 cups chicken broth
1-3/4 cups pumpkin (14 oz.)
1 cup 1/2 & 1/2
creme fraiche (or sour cream) and chives for garnish

In a large saucepan, melt butter and saute onion and garlic over med/low heat until soft (about 3-5 minutes).  Take care not to burn the garlic!
Add curry, salt, coriander and red pepper flakes.  Cook 1 minute.
Add chicken broth and boil gently uncovered 15-20 minutes.
Stir in pumpkin, add 1/2 & 1/2 and cook 5 minutes.
Pour into blender and blend until smooth.
Return to pot to heat through.
Serve sprinkled with chopped chives and a dollop of creme fraiche.

Note:  A super-fun treat, especially for kids, is to serve this in a pumpkin.  Scrape clean a pumpkin and fill it with the warm soup.  Put the pumpkin on a baking sheet in the oven and heat at 325 degrees for about 15-20 minutes.