Chelsea's Pumpkin Soup

Pumpkin Soup Recipe

1/2 stick butter or margarine
1 lg. Onion, chopped
1 medium leek, white part only, chopped
1 lb. canned pumpkin (Libby’s is a good one to use)
4 cups chicken broth
1 tsp. Salt (Optional since chicken broth adds enough flavor)
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 cup half-n-half (Optional – to be added at the end before serving
if you wish to have a creamier soup)

In medium soup pot melt butter and sauté onion and leek until soft.
Add pumpkin, broth, and seasonings.
Bring to a boil, reduce heat and simmer for 15 minutes, uncovered,
stirring occasionally.
Remove bay leaf.
Puree soup in blender or food processor, in small batches. (May be
refrigerated for a few days at this point, or frozen)
Return soup to pot.
Add half n half.
Cook over moderate heat for a few minutes, stirring.
Adjust seasonings.
Enjoy :)