Pumpkin Soup Curried


(Sandy Beveridge)


4 Tbsp butter

1/2 cup onion, chopped

1 clove garlic, minced

2 cups pumpkin puree

4 cups chicken broth

1 bay leaf

1 pinch sugar

1/3 tsp curry powder

1 pinch nutmeg

1/2 tsp salt

1/4 tsp pepper (optional)

2 cups half n half


In a medium pot (3 quart) over medium heat, melt butter.  Add onion and garlic.  Cook until soft and translucent (about 8 minutes)

Add pumpkin puree and chicken broth.  Stir well

Add bay leaf, sugar, curry powder. nutmeg, salt and pepper.  Bring to a boil.  Lower to simmer and cook 30 minutes.

Remove from heat and add half n half.  Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer, rising steam only. 

Serve in hot soup bowls.