Puree Of Pumpkin Soup

• 4 Tbsp. (1/2 stick) butter/margarine
• 1 large onion, chopped
• 1 medium leek (white part only), chopped
• 1 lb. canned pumpkin puree
• 4 c. chicken broth
• 1 tsp. salt
• 1/2 tsp. curry powder
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground white pepper
• 1/4 tsp. ground ginger
• 1 bay leaf
• 1 c. half and half

1. In medium soup pot, melt butter/margarine.
2. Saute onion and leek, stirring occasionally until soft.
3. Stir in pumpkin, chicken broth, salt and spices.
4. Simmer, uncovered, for 15 minutes.
5. Stir occasionally.
6. Remove bay leaf.
7. Puree the mixture in batches in blender for a smoother texture or in food processor fitted with metal blade.
8. Can refrigerate for 2 days.
9. May be frozen.
10. Return to soup pot and add half and half.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360924 (may not work)