Curried Pumpkin Soup

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

1. Melt butter in 3-quart saucepan over moderate heat.
2. Add onion and leek; saute, stirring often, until soft, about 8 minutes.
3. Stir in pumpkin, chicken broth and spices.
4. Bring to a boil, stirring; reduce the heat and simmer, uncovered, for 15 minutes.
5. Remove bay leaf.
6. Process in blender or food processor in batches.
7. (May be refrigerated for 2 days or frozen, puree only.)

unsalted butter, onion, only, pumpkin puree, chicken broth, salt, curry powder, nutmeg, white pepper, ginger, bay leaf, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973 (may not work)