Pumpkin curry soup

1 tbsp olive oil
1/2 large red onion, chopped
2 garlic cloves, chopped
2 tsps mild curry powder
1 tsp garam masala
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups peeled, diced potatoes (about 2 large)
5 cups vegetable broth
1 29 oz. can pumpkin puree
1 cup half and half

Heat olive oil; add onion, sautee until translucent - about 3 minutes. Add garlic, sautee for 1 minute. Add spices (curry+garam masala) and sautee for 1 minute. Add potatoes and 3 cups of broth, heat until boiling. Turn down heat, simmer for 15 minutes. Add pumpkin puree, salt and pepper and remaining 2 cups of broth, heat until boiling, then turn down heat and simmer for 10 minutes. Puree soup in two batches in blender; return to pot, add 1 cup half and half. Adjust seasoning to taste.