Ingredients:
1 large onions, sliced
3/4 cup sliced scallions, white part only
1/4 cup butter
1 (16 ounce) cans pumpkin
4 cups chicken broth
1 bay leaves
1/2 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon nutmeg
3 parsley sprigs
2 cups half-and-half
salt & freshly ground black pepper
Directions:
Saute scallions and onions in butter until golden brown.
Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
Transfer soup to a food processor in batches and puree.
Return to pan; add half and half, salt and pepper.
Simmer 5 to 10 minutes.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.