Curried Pumpkin Soup

4 T. (1/2 stick) butter
½ c. chopped onion
1 garlic clove, mashed and diced
2 c. pumpkin puree (fresh or canned)
4 c. chicken stock
1 bay leaf
pinch sugar
1/3 t. or more curry powder
pinch nutmeg
½ t. salt
¼ t. black pepper, freshly ground
2 c. light cream

Melt butter over medium heat. Add onion and garlic; cover and cook until soft and translucent. Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30 minutes.

While the soup is cooking taste for seasoning. Add salt and pepper. Remove from heat and add cream. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer—rising steam only.

Makes: 6 servings