9 lbs sugar pumpkins, halved lengthwise
10 cloves garlic, chopped
5 pears, peeled, cored and cut into 2 inch pieces
1 cup heavy cream or crème fraiche
1 ½ cups dry white wine
4 quarts chicken broth
3 ½ tablespoons curry powder
Salt and freshly ground black pepper
3 Spanish onions, sliced
2 tablespoons vegetable oil