Get all your ingredients together. I made the chicken stock in the morning but I also had some in the freezer and low salt canned in the pantry if I needed more. Mince the garlic, chop the onion and get the spices in order.
Heat up your soup pot and melt the butter but be careful not to let it brown. Sauté the garlic and onion until the onion is translucent. Stir in the curry powder and let it cook for 30 seconds.
Add the chicken stock and white wine and bring them to a GENTLE boil - not a rolling boil. That means the bubbles should be very small, just above a simmer. Let this cook uncovered for 20 minutes.
Next, add the roasted pumpkin and cook for 5 minutes.
Time to puree the soup. I used a hand blender because I find it easier to puree the soup in the cooking pot but if you don't own one, you could transfer the soup contents to a bender in batches and puree it to a smooth consistency.
I stopped here knowing I would be adding the half & half and salt & white pepper just before serving later that evening but you can finish the soup right now. Taste and adjust seasoning.
Serve in soup bowls and garnish with a dollop of sour cream and some fresh snipped chives.
We served a Sonoma Cutrer Chardonnay with the soup and it was delicious.