Directions

1. For homemade creme fraiche: In a screw-top jar, combine whipping cream and buttermilk. Cover and shake well. Let stand at room temperature for 2 to 5 hours or until thickened. Store in refrigerator for up to 3 weeks. (Or use purchased creme fraiche, available in large supermarkets.)
2. For soup: In a large saucepan, melt butter over medium heat. Add onions and garlic; cook in hot butter until tender, about 5 minutes, stirring occasionally. Add curry powder, cayenne, salt and coriander. Cook and stir for 5 minutes more. Add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 25 minutes.
3. Stir pumpkin and half-and-half into the onion mixture. Cook, uncovered, over medium to medium-low heat about 10 minutes or until heated through. (Do not boil). Remove from heat; cool mixture slightly.
4. Using a handheld immersion blender, blend soup mixture until nearly smooth; heat through before serving. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through for serving.)
5. To serve, ladle the hot soup into warm soup bowls. Top each serving with creme fraiche and fresh parsley. Serve immediately.