1. Directions
2. Melt butter in large saucepan over medium-high heat.
3. Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
4. Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute.
5. Add water and broth; bring to a boil.
6. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
7. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
8. Transfer mixture to food processor or blender (in batches, if necessary); cover.
9. Blend until creamy. Serve warm or reheat to desired temperature.
10. Garnish with dollop of sour cream and chives.

Time Saving Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.