- 1/4 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
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon bay leaf
- 1 cup half-and-half
- 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.
04/26/2018
recipepes.com
Judy's Pumpkin Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
