ZESTY PUMPKIN SOUP

1/4 cup butter

1 cup chopped onion

1 garlic clove, crushed

1 tsp curry powder

1/2 tsp salt

1/8-1/4 tsp ground coriander

1/4 tsp crushed red pepper

3 cups chicken broth

1 can (16-oz) Solid Pack Pumpkin

1 cup half-and-half cream

Sour cream and chives for garnish, optional

In a large saucepan, melt butter; sauté onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 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 a dollop of sour cream and chopped chives, if desired.

file photo for reference