MELT butter in large saucepan over medium-high heat.
Add onion and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
Add water and bouillon; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavor.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender container (in batches, if necessary); cover.
Blend until creamy.