Curried Cream of Pumpkin Soup
4 tablespoons butter
½ cup chopped onion
1 bay leaf
1 teaspoon curry powder
2 cups pumpkin puree
4 cups chicken stock
2 cups half and half
¼ cup finely chopped Italian parsley for garnish
- Melt the butter in a three quart saucepan and add the onion, bay leaf and curry powder. Cook until the onion is softened, but not browned, about 3 minutes.
- Add the pumpkin and stock, stirring well, and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
- Taste for seasoning after about 15 minutes, and season to taste, adding more curry powder, and/or salt. Remove from the heat, remove the bay leaf
- Do-Ahead: at this point the soup can be cooled, and refrigerated for 4 days, or frozen for up to 1 month, bring to a simmer before proceeding) and add the half and half . Bring the soup to serving temperature, but do not boil. Serve garnished with parsley or your favorite garnish.