Melt the butter in a medium pot over medium heat. Add the onions and garlic and sauté until the onions are translucent.
Add the curry powder, stir, and cook for about 1 minute. This mixture should be very fragrant. Then add the saffron and stir again.
Add the chicken broth and pumpkin puree and stir until fully blended. Reduce the heat to low and cook for about 5 minutes or until heated through.
Add the heavy cream and stir to combine. Taste the soup and season with salt if desired.
Recipe Tips
This bisque tastes wonderful with a little freshly grated nutmeg over the top.You can serve it with croutons and pepitas (pumpkin seed kernels) for toppings.This soup reheats very well, so you can make it ahead of time or even pack in a lunch and bring it to work.