Puree of Pumpkin Soup

Ingredients

• 4 Tbs Butter
• 1 Large Onion - Chopped
• 1 Medium Leek (White Part Only) - Chopped
• 1 lb Canned Pumpkin
• 4 Cups Chicken Broth
• 1 Tsp Salt
• 1/2 Tsp Curry Powder
• 1/4 Tsp Ground Nutmeg
• 1/4 Tsp White Pepper
• 1/4 Tsp Ground Ginger
• 1 Bay Leaf
• 1 Cup Half & Half

Preparation

• In medium soup pot, melt butter. Saute onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices and bay leaf. Bring to a boil. Lower heat and simmer uncovered for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in blender of food processor for a smoother texture. (May be refrigerated for 2 days. May be frozen.)
• Return to soup pot. Add half & half and cook over moderate heat until heated through. Adjust seasonings.

Ruth Anne Neville (2006)