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
