Oct. 10, 2008 - Spicy Pumpkin Soup

 I had a request recently for a Pumpkin Soup recipe.  This is one that I have made and taught several times over the years. While the title includes the word spicy it really means "spiceful" since it includes interesting and flavorful spices like curry powder and fresh nutmeg.  This is great on a cool night or as the first course this Thanksgiving.  Try it an let me know what you think!  

SPICY PUMPKIN SOUP                     

Serves 6 to 8.

1 T. olive oil                                             

1 large onion, chopped                           

1 medium leek, white part only, chopped  

1 lb. can cooked pumpkin                       

4 cups chicken broth                               

1/2 tsp. salt or to taste                            

3/4 tsp. curry powder

1 bay leaf

1/2 tsp. white pepper

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

3/4 to 1 cup half and half to taste

Toasted sunflower seeds for garnish

1. Heat olive oil in a medium pot over medium heat.  Add onion and leek and sauté 1 minute.  Cover and cook 15 minutes or until softened but not brown, stirring occasionally.