1Melt butter in large pan and ad onion and garlic. Sauté for 3 to 4 minute so
until onion is tender. Stir in curry powder, salt, coriander, and red pepper.
Cook for 1 minute, stirring frequently. Add broth and bring to a gentle boil.
Boil gently for 15 to 20 minutes, stirring occasionally. Stir in pumpkin and
evaporated milk. Mix in brown sugar for a sweeter flavor and cook for 5 minutes.
Cool slightly; pour into a blender and process until creamy. Ladle warm soup
into soup bowls and garnish with sour cream and chives. Makes 8 cups.
Source: Tables of Content: Junior League of Birmingham, Alabama, and Recipes