Here is a 'winner' from Libby's "The Great Pumpkin Cookbook"
2 cups chopped
onion
3/4 cup green onion slices
1/4 cup butter or margarine
3 cans (10-3/4 oz each) chicken broth
1 can (16 oz) Libby's solid pack pumpkin
1/4 cup chopped parsley
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups half-and-half
In large saucepan, sauté onion and green onion in butter. Stir in
broth,
pumpkin, parsley, bay leaf, salt, curry powder, nutmeg and pepper. Bring
to
boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Remove bay leaf. Transfer soup in 2 cup portions to blender container or
food processor. Cover; blend at medium speed until smooth. repeat with
remaining soup. Return to saucepan; stir in half and half. Heat thoroughly.
Yields 8 cups or 6 to 8 servings. This doubles or triples easily.
Notes from Kay: The blender phase is messy, but the soup is worth it. It
is
a thick, rich soup, so the estimated servings are realistic. Leftovers
store well for a few days under refrigeration, but it is so good that we
haven't kept it long! By the way, I do it early on Thanksgiving day and
then put it on low in the crockpot to hold until time to serve. That gets
it off the stove top to make room for other dishes.
