Curried Pumpkin Soup

• 1 large onion, sliced
• 34 cup sliced scallion, white part only
• 14 cup butter
• 1 (16 ounce) can pumpkin
• 4 cups chicken broth
• 1 bay leaf
• 12 teaspoon sugar
• 12 teaspoon curry powder
• 18 teaspoon nutmeg
• 3 parsley sprigs
• 2 cups half-and-half
• salt & freshly ground black pepper

1. Saute scallions and onions in butter until golden brown.
2. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
3. Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
4. Transfer soup to a food processor in batches and puree.
5. Return to pan; add half and half, salt and pepper.
6. Simmer 5 to 10 minutes.

onion, scallion, butter, pumpkin, chicken broth, bay leaf, sugar, curry powder, nutmeg, parsley, salt

Taken from www.food.com/recipe/curried-pumpkin-soup-76322 (may not work)