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prep time
cook time
20 Min
method
---
yield
6-8 serving(s)
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 1 medium leek ,chopped( white part only)
- 1 pound pumpkin, canned or cooked
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 - bay leaf
- 1 cup half n half
How To Make pumpkin soup
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Step 1In medium soup pot melt butter. Saute onion and leek,stirring occasionally, until soft. Stir in pumpkin, chicken broth,salt,spices, and bay leaf. Bring to a boil. Lower heat and simmer uncoered for 15 minutes stirring occasionally.Remove bay leaf. Puree the mixture in batches in blender for smoother texture.Return to soup pot and add half n half...cook over moderate het until heated though.Adjust seasonings to taste.
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Step 2Can be made ahead of time and refrigerated for 2 days..Also can be frozen.
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