In a pot melt butter over medium heat.

Sautee' diced onions in the melter butter.

Add minced garlic.

While onions are cooking steam the carrots and celery.

Once the carrots and celery are soft add them to the onions and cook for 2 minutes.

Mix in pumpkin puree'.

Take the entire mixture and but it in the blender (or food processor) with 3/4 cup of chicken broth.

Blend until smooth.

Pour the blended mixture back into the pan.

Add the rest of the chicken broth, heavy cream, and curry powder.

Cook until heated through.

Adjust the curry powder and garlic to your liking.