Melt butter in a medium saucepan, add onion and cook until soft, add curry powder and cook 1-2 minutes more. Place this in a food processor and blend.
Add pumpkin and salt, and process until smooth. Add half and half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally.
Combine sour cream, cinnamon and parsley, Serve the hot soup with a dollop of sour cream mixture in the center of the soup. Great with crusty bread. Enjoy
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