Puree of Pumpkin Soup

Makes 6-8 servings

4 T butter

1 large onion, chopped

1 medium leek, white part only, chopped

1 pound canned pumpkin puree (Add more depending upon desired consistency)

4 cups chicken broth

1 t salt

1/2 t curry powder

1/4 t ground nutmeg

1/4 t ground white pepper

1/4 t ground ginger

1 bay leaf

1 cup half and half

In medium soup pot, melt butter or margarine. Sauté onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in blender for a smoother texture. Return to soup pot. Add half and half and cook over moderate heat, stirring occasionally until heated through. Add more seasonings as desired.