Cookbook:Pumpkin Soup with Curry

Ingredients

 * 1 can (15 oz) pumpkin
 * 2 cans (30 oz) chicken broth (reduced sodium is best)
 * 1 medium sweet onion, chopped
 * 1–2 tbsp olive oil
 * 1 tsp curry powder
 * ⅛ tsp nutmeg
 * 1 bay leaf
 * Black pepper to taste
 * 1 cup cream

Procedure

 * 1) Sauté onions with olive oil until translucent.
 * 2) Add pumpkin and broth; mix well.
 * 3) Add all spices and simmer for at least 15 minutes; remove bay leaf.
 * 4) Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
 * 5) Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container

Notes, tips, and variations

 * You can try adding twice the amount of curry powder and a little coriander.
 * This soup is fairly thick; consider adding more chicken broth if you like a thinner soup. You can also find versions without the milk added. And, of course, vegetable broth works just as well.
 * Cooling the soup well before blending improves safety, and it also prevents the plastic blender from absorbing the orange color of the pumpkin.