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 cream, cook for 5 minutes or until heated through.
Preparation tip: soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and cream. Cover and refrigerate.
Just before serving, blend then reheat to serving temperature, but do not boil.
Ingredients:
Source: from the libby pumpkin web site
