This is the soup that Sheri was craving.

HEARTY PUMPKIN SOUP

1/4 cup margarine
2 cup chopped onions
2 garlic cloves, crushed
1 1/2 teaspoon curry
1/4 teaspoon ground coriander
Pinch of crushed red pepper
6-8 cup chicken broth
2 small cans chopped green chilies
3-4 chicken thighs or 2-3 ham hocks
29 ounce can solid pack pumpkin
2 cup half and half (I use fat free)
Salt and pepper to taste

In large saucepan, melt butter; sauté onion and garlic until soft. Add spices. Cook for one minute.

Add broth, chilies, and chicken thighs and/or ham hocks (note: you can use either thighs or hocks or both). Boil covered for about an hour or until meat falls off the bones. Remove thighs and/or shanks and remove meat from the bones and set aside.

Stir pumpkin into broth and let cook for about five minutes. Remove from heat and puree in a blender or food processor. Add the meat with the batches of broth and puree at the same time.

Return to stove and slowly add half and half. Season to taste.