4 tablespoons butter
1 cup chopped onion
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon red pepper flakes
3 cups chicken broth
1 (16-ounce) can pumpkin puree
1 cup half-and-half
Green onions diced for garnish (optional)
Roasted pumpkin seeds for garnish (optional)
Melt butter in a large saucepan over medium-high heat. Sauté onion and garlic in hot butter, stirring continually, until tender, about 2 minutes.
Add curry, salt, coriander and red pepper flakes to onion mixture and mix well. Cook, stirring frequently, for 1 minute.
Stir broth into onion mixture. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, about 10 to 15 minutes.
Add pumpkin and half-and-half to broth mixture and mix well. Cook for 5 minutes.
Pour soup into a blender. Process until creamy. Serve warm or reheat to desired temperature. Ladle into soup bowls. Top with green onion curls, or, roasted pumpkin seeds.