Pumpkin Soup

Ingredients

• 1 medium onion, chopped
• 2 teaspoons butter
• 2 cups fresh pumpkin puree (I prefer to make the mashed pumpkin myself, but you can use canned if you like)
• 4 cups chicken broth
• 2 bay leaves
• 1/2 teaspoon sugar
• 1/2 teaspoon curry powder
• 1/8 teaspoon nutmeg
• 1 tablespoon dried parsley
• 1 cup skim milk
• 1 cup half-and-half
• 2 teaspoons salt
• fresh ground black pepper

Directions

1. 1

   If using fresh pumpkin, peel pumpkin and cut into 1 inch cubes. Boil until tender, similar to making mashed potatoes. When they are soft, drain off water and mash by hand. Set aside for later.

2. 2

   Saute onion with butter in a large dutch oven until golden brown.

3. 3

   Stir in pumpkin, chicken broth, bay leaves, sugar, curry powder, nutmeg, and parsley.

4. 4

   Bring to simmer and simmer uncovered for 15 minutes, stirring occasionally.

5. 5

   Add milk in a thin stream, stirring while adding. Do the same with the half and half.

6. 6

   Add salt and pepper, and simmer for an additional 5-10 minutes.

7. 7

   Serve hot.