Curried Pumpkin Soup

• 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)

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.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763253 (may not work)