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1. In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat.
2. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally.
3. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.