Curried Pumpkin Soup Recipe

Fall is FINALLY in the air here is Tucson. For a change of pace, here is a recipe! Yes, I very occasionally cook. This is one of my family and friends favorites, and is always on our Thanksgiving menu. Easy enough for every day though. I don't remember where it came from...maybe Bon Appetit magazine in the late 1980's?

Curried Pumpkin Soup Makes 6 cups

¼ cup butter

1 cup chopped onion

1 clove garlic, crushed

2 t curry powder

¼ t ground coriander

1/8 t crushed red pepper (this will give it a sm-med kick. Add more if you prefer)

3 cups chicken broth

1 ¾ cups (1 16 oz. can) pumpkin

1 cup half and half

sour cream and chives for garnish

In large saucepan, melt butter. Saute onion and garlic until soft. Add curry powder, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and half & half; cook 5 minutes. Blend in blender (or with hand-blender)

Can make ahead and reheat.