This is unquestionably one of the best pumpkin soups I've ever eaten, and it's a snap to prepare.  The recipe is from Saint Louis Days--St. Louis Nights, an excellent cookbook published by the Junior League of St. Louis.

Ingredients:

1/2 stick butter
1 cup chopped onion
1 clove garlic, crushed
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon red pepper
3 cups chicken broth
1 16-ounce can pumpkin
1 cup half-and-half

Directions: 

In large saucepan, melt butter; saute onion 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.  Pour into blender container.  Cover; blend until creamy.  Serve warm or reheat to desired temperature.  Garnish with sour cream and chopped chives, if desired.  Makes 6 cups.

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