Mumsy's Curried Pumpkin Soup ...p24

Pumpkin soup?  We've come a long and creative way from chicken noodle, beef vegetable and tomato soups and fall is warmer for it.  If you haven't tried some of the exotic soup recipes, be daring.  Carrot soup, avocado soup, butternut squash - they're all terrific.  I recently tried a black bean soup off the internet that was amazing - its secret ingredient - orange juice.  I added my own secret ingredient of a roasted poblano pepper which really made it pop! 

But back to pumpkin soup.  If you don't like curry, don't worry (sung to the tune of don't worry, be happy) - the flavor is very subtle.  This is the perfect fall soup.  Complete it with a flavorful roll like sourdough or dark whole wheat and a salad.

Hardy Appetit!

MUMSY'S CURRIED PUMPKIN SOUP

Veggie Lady says Yum to Pumpkin Soup!

1 large onion, chopped
3/4 c. white part of green onions, chopped
1/4 c. butter
1 16-oz can pumpkin (NOT PIE FILLING)
4 c. chicken broth
1 bay leaf
1/2 tsp. sugar
1 tsp. curry powder
1/8 tsp. nutmeg
parsley
1 c. half & half

Sauté onions in butter until golden brown.  Stir in pumpkin, broth, bay leaf, sugar, curry, nutmeg and parsley.  Bring to simmer, uncovered 15 min.  Stir occasionally.  Purée in blender or food processor.  Return to pan.  Add half & half, salt & pepper.  Simmer 5-10 min.  Garnish with fresh parsley.