Creamy Pumpkin Soup


pumpkin

1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt (Sea salt is best)
2 c. Half and Half
2 1/2 c. chicken stock
1tsp. cinnamon
1/8tsp. nutmeg
Sour Cream or Shredded Romano Cheese

Melt butter in a large saucepan.  Cut up onion and saute in butter until soft.  Add curry powder, cinnamon and nutmeg and cook 1-2 minutes more.  Place mixture into food processer with pumpkin and salt.  Process until smooth.  Add Half/Half and process until smooth.  Pour mixture back into saucepan.  Add chicken stock and heat over low heat, stir occasionally. 

Serve soup hot with your choice of a dollop of sour cream or shreeded Romano Cheese in the center.   Great with a toasted bred.  Serves 6