Spicy Pumpkin Soup

1/4 c. butter or margarine
1 c. chopped onion
2 cloves garlic, minced
1 tsp curry powder
1 tsp salt
1/4 tsp coriander powder
1/8 tsp cayenne pepper
3 c. chicken broth
16 oz canned pumpkin
1 c. half-and-half cream

1. Melt butter in a medium-large pot over medium heat. Add onion and garlic, cooking until soft.
2. Add seasonings. Cook at least one minute.
3. Add broth and bring to a low boil for 15-20 minutes.
4. Add pumpkin and half-and-half. Boil for 5 minutes.
Makes 6 cups.