Curried Pumpkin Soup - cooking recipe

Ingredients

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

Preparation

Melt butter in a 3-quart saucepan over moderate heat.
Add the onion and leek and saute, stirring often, until soft, about 8 minutes.
Stir in the pumpkin, chicken broth and spices.
Bring to a boil, stirring.
Reduce heat and simmer, uncovered, 15 minutes. Remove bay leaf.
Puree mixture in a processor.
Can be refrigerated for 2 days or frozen.
Return puree to saucepan; add the half and half and stir over moderate heat until heated through. Adjust seasoning as desired.
Garnish with chives.