FoodRecipesSoups
Pumpkin Soup
Makes 6-8 servings
Preparation Time: 30 minutes
Cooking Time: 15 minutes
4 tablespoons butter or margarine
1 large onion, chopped
1 medium leek, white part only, chopped
1 16 oz. can pumpkin
4 cups of chicken broth
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/4 teaspoon ground ginger
1 bay leaf
1 cup of half and half
In a medium soup pot, melt butter or margarine. Saut onion and leek untilsoft.
Stir in pumpkin, chicken broth, salt, spices and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, 15 minutes, stirring occasionally. Removebay leaf.
Puree the mixture in batches in a blender for a smoother texture, or ina food processor fitted with metal blade.
At this point, soup can be refrigerated for several days or frozen.
Before serving, return to soup pot. Add half and half and cook over moderateheat, stirring occasionally, until heated through. Adjust seasonings totaste.