¼ cup butter
1 cup chopped onion
1 clove garlic, minced
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon red pepper
3 cups chicken broth
2 1/3 cups cooked and mashed pumpkin (can used canned)
1 1/3 cup half-and-half
Garnish: sour cream and chopped fresh chives
In large pot, melt butter. Sauté the onion and garlic until soft. Add the curry powder, salt, coriander, and red pepper. Cook for another minute. Add chicken broth. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half-and-half. Simmer for another 5 minutes.
Remove from stove and put in blender. Cover and blend until creamy.
Serve warm or reheat to desired temperature. Serve in Panera bread bowl.
Garnish with a dollop of sour cream and chopped chives.