Curried Pumpkin Soup

This is the soup recipe we used for First Friday in November.

Curried Pumpkin Soup

1 lg. onion, sliced

3/4 cup sliced scallions, white part only

1/4 cup butter

1 (16 oz) can pumpkin (or your own pumpkin puree)

4 c. chicken (or veg) broth

1 bay leaf

1/2 tsp. sugar

1/2 tsp curry powder (maybe a bit more...it was not as curry"ish" as I like)

1/8 tsp. nutmeg

Several parsely sprigs

2 cups half & half

Salt & pepper to taste

Saute onions & scallions in butter until golden brown. Stir in pumpkin, broth, bay leaf, usgar, curry powder, nutmeg & parsley. Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally. Transfer soup to food processor in batches & puree. Return to pan; add hal & half, salt & pepper. Simmer 5-10 minutes. 6 servings