Curried pumpkin soup for a wholesome, warm, flavorsome, spicy, creamy, fragrant pick-me-up quick weekday lunch. Can't tell you how good this is. The texture was so smooth that I only added the cream for garnish; it truly did not need it. The spices are cinnamon, curry powder, paprika and turmeric. I replaced croutons with a toasted bread slice out of laziness, but I actually quite like this variation! I fried one Spanish onion (large) no butter, added a cube of good quality chicken stock, pumpkin (cubed), covered with water and brought it to a boil. I then brought down the heat and let cook for 30 min until tender. I then blended and seasoned with turmeric, paprika. Curry powder and cinnamon. Serve it with crunchy croutons, a hint of cream and something green for garnish.