Pumpkin Soup

I do not like pumpkin pie, or most things with pumpkin in it. I think it's the combination of the cinnamon and nutmeg that turns me off. Several years ago a had a soup that changed my opinion of pumpkins, it was a pumpkin curry soup, it was to die for. I tried to recreate it today.

Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped

Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.