Curry is a mixture of spices that is widely used in many of the world's cuisines and adds a unique, sweet but spicy flavor to savory dishes. It is especially compatible with pumpkin, as the rich, starchy texture of pumpkin flesh complements the curry's spiciness. Combining curry, pumpkin and coconut milk along with broth, onions and spices makes a delicious soup.
Heat olive oil over medium heat in saucepan or Dutch oven until it ripples. Add onions and cook gently to sweat the onions until they are limp. Add the garlic, ginger and curry powder. Stir for 30 seconds to 1 minute.
Add chicken or vegetable broth, pumpkin and coconut milk. Stir well to combine the pumpkin with the liquids.
Heat to simmering over medium heat. Reduce to low heat and cook for about 25 to 30 minutes.
Puree the soup to break up the onions, right in the pan, with a stick-type, or “boat motor” blender.
Add salt, pepper, fresh parsley and half and half. Cook gently, just long enough to heat the soup to serving temperature after adding the half and half. Do not boil or the cream in the half and half will curdle.