Pumpkin Curry Soup

Fall is here and this is the perfect soup to celebrate!

Pumpkin Curry Soup

- 1 medium onion, chopped
- 2 medium leeks (white part only), chopped
- 1 clove garlic, chopped
- 1 15 oz. can of pumpkin puree
- 4 cups canned chicken stock
- 1 cup half and half
- 2 tsp curry powder
- ½ tsp cumin
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper
- 1 bay leaf
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- salt and pepper
- creme fraiche (for garnish)

- In a soup pot, melt butter together with oil until mixture is hot. Add onion, leeks and garlic and sauté for five minutes.
- Add curry powder, cumin, cayenne pepper and dash of salt and pepper and stir to combine.
- Add pumpkin, chicken stock and bay leaf and stir to combine.
- Simmer for 15 – 20 minutes. Remove from stove, remove bay leaf and process with a hand blender until smooth.
- Return pot to stove top and add half and half. Adjust seasonings and simmer for another five minutes.
- Serve in bowls topped with creme fraiche.