Cream of Pumpkin Curry Soup

Ingredients

• 3 tablespoons butter 
• 3  maggi® chicken bouillon cube 
• 0.1 teaspoon pepper red crushed
• 1 teaspoon curry powder 
• 1 clove garlic finely chopped
• 0.3 teaspoon ground coriander 
• 1 cup half-and-half 
• 1 cup onion finely chopped
• 15 ounce libby's® pumpkin 100% pure canned
• 0.5 teaspoon salt 
• 3 cups water 

Equipment

• food processor
• sauce pan
• blender

Directions

1. MELT butter in large saucepan over medium-high heat.
2. 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.
3. 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.
4. TRANSFER mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy.
5. Serve warm or reheat to desired temperature.
6. Garnish with dollop of sour cream and chives.