Curried Pumpkin Soup - cooking recipe

Ingredients

4 Tbsp. unsalted butter
1 large (8 oz.) onion, chopped
1 medium leek (white part only), cleaned and chopped
1 lb. pumpkin puree (canned or fresh)
4 c. chicken broth
1 tsp. salt
1/2 tsp. curry powder
1/4 tsp. nutmeg
1/4 tsp. white pepper
1/4 tsp. ginger
1 bay leaf
1 c. half and half
chopped chives (for garnish)

Preparation

Melt butter in 3-quart saucepan over moderate heat.
Add onion and leek; saute, stirring often, until soft, about 8 minutes.
Stir in pumpkin, chicken broth and spices.
Bring to a boil, stirring; reduce the heat and simmer, uncovered, for 15 minutes.
Remove bay leaf.
Process in blender or food processor in batches.
(May be refrigerated for 2 days or frozen, puree only.)