Heat oil in large saucepan. Add onion, apple and ginger. Cook and stir 10 minutes over medium heat. Add 1/2 cup chicken broth. Cover and simmer 10 minutes or until apple is tender.

Pour onion mixture into blender; purée. Return to saucepan. Add pumpkin, remaining 2 cups chicken broth, half-and-half, curry powder, salt and pepper to taste. If soup is too thick, add additional broth, a little at a time, until soup reaches desired consistency. Cook until heated through.

Sprinkle each serving with pumpkin seeds and/or raisins, if desired, or drizzle cream on top of soup to make a Halloween design.