Cream of Pumpkin Curry Soup

Recipe courtesy of seafoam

Ingredients:

3 tablespoons butter

1 cup finely chopped onion

1 clove garlic, finely chopped

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon crushed red pepper

3 cups water

3 MAGGI(r) Chicken Bouillon Cubes (I use vegetable)

1 (15 ounce) can LIBBY'S(r) 100% Pure Pumpkin

1 cup half-and-half

Sour cream and chopped fresh chives (optional) - totally worth it!

Directions:

1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.

2. TRANSFER mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.