Judy's Pumpkin Soup

Name: Judy's Pumpkin Soup
Total time: 60
Yield: 6
Ingredients: 0.25 cup butter; 1 large onion, finely chopped; 1 leek, white portion only, chopped; 4 cups chicken broth; 1 (29 ounce) can pumpkin puree; 1 teaspoon curry powder; 1 teaspoon salt; 0.25 teaspoon ground white pepper; 0.25 teaspoon ground ginger; 1 teaspoon bay leaf; 1 cup half-and-half

Recipe by IAMKC from allrecipes.com

60 Mins.

Ingredients

6 servings

•

0.25 cup butter
•

1 large onion, finely chopped
•

1 leek, white portion only, chopped
•

4 cups chicken broth
•

1 (29 ounce) can pumpkin puree
•

1 teaspoon curry powder

•

1 teaspoon salt
•

0.25 teaspoon ground white pepper
•

0.25 teaspoon ground ginger
•

1 teaspoon bay leaf
•

1 cup half-and-half

Instructions

Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.