Source:

Annegret Lackman

Serves/Makes:6 cups

Ingredients

• 1/4 cup (60 ml) butter
• 1 cup (225 ml) chopped onion
• 1 garlic clove, crushed
• 1 tsp (5 ml). curry powder
• 1/3 tsp (2 ml). salt
• 1/4 tsp (1 ml). ground coriander
• 1/8 tsp (1 ml). crushed red pepper
• 3 cups (700 ml) chicken broth
• 1-3/4 cups (425 ml) (16 oz (448 grm). can) Libby's solid-pack pumpkin
• 1 cup (225 ml) half & half
• sour cream & chives (opt.)

Preparation

• In large saucepan, melt butter, saute onion and garlic until soft.
• Add curry powder, salt, coriander and red pepper; cook 1 minute.
• Add broth gently, uncovered, for 15 to 20 minutes.
• Stir in pumpkin and half & half; cook 5 minutes.
• Pour into blender container. Blend until creamy.
• Serve warm, or reheat to desired temperature.
• Garnish with dollop of sour cream and chopped chives, if desired.

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