PUMPKIN CURRY SOUP
1 large onion, thinly sliced
3/4 cup scallions (white and light green part only)
1/4 cup unsalted butter
1 can pumpkin puree (not pumpkin pie!)
4 cups vegetable broth
2 bay leaves
1 1/2 teaspoons sugar
3/4 teaspoon curry powder
1/4 teaspoon grated nutmeg
2 cups half and half
Salt and pepper
2 tablespoons chopped parsley
Cashews, chopped, optional
1. Sauté onion and scallions with butter until golden brown.
2. Stir in pumpkin, broth, bay leaves, sugar, parsley, curry, and nutmeg. Simmer 15 minutes, stirring occasionally.
3. Remove bay leaves. Use an immersion blender to puree (or cool and use a food processor—a good time to employ the Vitamix the result is silky smooth). Add half and half, salt and pepper. Serve with a dollop of crème fraîche and snipped scallions/or parsley leaves.
4. Pass optional pepitas or chopped cashews as garnish.