Instructions: In a large saucepan over medium heat, saute diced onions in butter until softened. Sprinkle in curry powder. Pour mixture into blender or food processor and puree until smooth. Return to saucepan and add chicken broth, canned pumpkin, salt and half and half. Heat through over medium heat. Do not bring to boil or soup will curdle. (Garnish with a dollop of sour cream and chopped parsley.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.