Creamy Pumpkin Soup
 
Ingredients
  • 4 Tablespoons unsalted butter
  • ⅔ cup chopped onion
  • 1 medium leek, chopped (white part only)
  • 1 can (15 or 16 ounces) canned pure pumpkin
  • 4 cups chicken broth (canned or homemade)
  • 1 teaspoon salt
  • ½ teaspoon curry powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground white pepper
  • 1 bay leaf
  • 1 cup half-and-half
  • Garnishes: Dollops of sour cream, and sprinkling of pumpkin seeds or chopped pistachio nuts (optional)
Instructions
  1. Melt the butter in a medium soup pot. Add onions and leek, stirring occasionally until softened.
  2. Stir in all remaining ingredients except for the half-and-half and garnishes.
  3. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally. Remove bay leaf and discard.
  4. Let soup cool slightly then place in a blender and puree until smooth.
  5. Return puree to the soup pot and stir in the half-and-half. Heat over medium-low heat until very hot. Taste and adjust for seasonings.
  6. Serve soup garnished with a dollop of sour cream and a sprinkling of pumpkin seeds or chopped pistachio nuts, if desired. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/hallmark-movie-recipes-good-witch-halloween-event/