Curried Pumpkin Soup

Name: Curried Pumpkin Soup
Ingredients: 4 Tbsp. sweet butter; 1 large (8 oz.) chopped onion; 1 medium leek (white part only), cleaned and chopped; 1 (1 lb.) can pumpkin puree; 4 c. chicken broth; 1 tsp. salt; 1/4 tsp. nutmeg; 1/2 tsp. curry powder; 1/4 tsp. white pepper; 1/4 tsp. ground ginger; 1 bay leaf; 1 c. half and half; chives, chopped (for garnish, optional)

13 ingredients

9 steps

Ingredients

4 Tbsp. sweet butter
1 large (8 oz.) chopped onion
1 medium leek (white part only), cleaned and chopped
1 (1 lb.) can pumpkin puree
4 c. chicken broth
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. curry powder
1/4 tsp. white pepper
1/4 tsp. ground ginger
1 bay leaf
1 c. half and half
chives, chopped (for garnish, optional)

Directions

1

Melt butter in a 3-quart saucepan over moderate heat.
2

Add the onion and leek and saute, stirring often, until soft, about 8 minutes.
3

Stir in the pumpkin, chicken broth and spices.
4

Bring to a boil, stirring.
5

Reduce heat and simmer, uncovered, 15 minutes. Remove bay leaf.
6

Puree mixture in a processor.
7

Can be refrigerated for 2 days or frozen.
8

Return puree to saucepan; add the half and half and stir over moderate heat until heated through. Adjust seasoning as desired.
9

Garnish with chives.