Curried Pumpkin Soup

Quick, easy and a wonderful and tasty addition to your Thanksgiving dinner. Paint streaks of sour cream or swirl a teaspoon of heavy cream carefully on the surface. Top with chopped chives or a sprinkling of toasted pumpkin seeds for that extra special touch.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  large onion, sliced
• 3⁄4 cup  sliced scallion, white part only
• 1⁄4 cup butter
• 1 (16 ounce) can pumpkin
• 4  cups chicken broth
• 1  bay leaf
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon curry powder
• 1⁄8 teaspoon nutmeg
• 3  parsley sprigs
• 2  cups half-and-half
•  salt & freshly ground black pepper

Directions

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