Creamy Pumpkin Soup
- 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)
- Melt the butter in a medium soup pot. Add onions and leek, stirring occasionally until softened.
- Stir in all remaining ingredients except for the half-and-half and garnishes.
- Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally. Remove bay leaf and discard.
- Let soup cool slightly then place in a blender and puree until smooth.
- 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.
- 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/
3.5.3251