Pumpkin Curry Soup

This is rich and delicious. It can be served either hot or cold and is delicious both ways. Cooking time is chilling time.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 2 (29 ounce) cans pumpkin (not pumpkin pie filling)
• 1 (64 ounce) can chicken broth (I use College Inn)
• 1  quart half-and-half
• 1⁄4 cup curry powder (yes 1/4 cup is correct)
•  salt and pepper, to taste
• 1⁄2 cup Major Grey chutney
•  chopped apples or   toasted pine nuts, for garnish

Directions

1. In a large bowl combine all ingredients apples and or pinenuts.
2. Mix well with an electric mixer until chutney is chopped into small pieces.
3. Serve either hot, not boiling or chilled.
4. I prefer to serve it with toasted pinenuts.