| RECIPE METHOD
In a large heavy bottomed saucepan, melt the butter over medium high heat. Add the onion, garlic, and bay leaf, and cook until the onion is golden, about 5-10 minutes.
Add the curry powder, coriander, cinnamon, cayenne or hot sauce, thyme, salt, and white pepper, and cook, stirring, for 1-2 minutes, until the mixture is fragrant. Be careful not to burn the spices; you may have to lower the heat a bit.
Add the brown sugar and pumpkin and stir to combine; cook another minute or two.
Add the stock or water, and stir well to combine. Simmer for 15-20 minutes, uncovered.
Turn off the heat.
You can puree the soup with an immersion blender in the pot, or transfer it in batches and puree it in a blender or food processor.
Return the soup to the pot, add the half and half and stir well to combine.
Serve warm or reheat gently over medium heat--do not boil!
Serve garnished with dollop of sour cream and a sprinkle of toasted pumpkin seeds.