Sauté the onion and curry powder in the butter until the onion is limp and defeated. Add the pumpkin and salt and stir. Pour all into the blender and blend. Pour back into sauce pan along with the chicken stock and the vegetable bouillon. Simmer. Set aside until ready to serve. Prior to serving, reheat the pumpkin mixture and add the cream. Heat slowly.
Put into bowls and garnish with a small dollop of sour cream and chives or parsley. Or garnish with pumpkin oil and sage.
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