Chilled Pumpkin Curry Soup

You Will Need:

¼ cup butter
1 large white onion, sliced
¾ cup sliced green onions, bulb only – no greens
16 oz canned pumpkin
4 cups chicken stock or broth
1 bay leaf
½ tsp sugar
¼ - ½ tsp curry powder
fresh parsley
2 cups milk, half and half, or heavy whipping cream
salt and freshly ground pepper

Garnish choices
½ cup whipping cream
Sour cream or yogurt
½ cup minced chives or green onion greens, thinly sliced in rings
Paprika
8 thin tomato slices

Directions:

• In a 4-6 qt saucepan, melt butter over medium to high heat.
• Saute onion in butter until golden brown.
• Gradually stir in pumpkin, chicken stock, bay leaf, sugar, curry powder, nutmeg, and parsley.
• Bring just to a boil and reduce heat to medium low.
• Simmer uncovered for 15 minutes, stirring occasionally.
• Transfer soup in batches to blender or food processor.
• Puree soup, then return to saucepan and medium-low heat, but do not let soup boil.
• Stir in milk and add salt and pepper to taste.
• To serve hot, scoop into individual bowls and garnish with a dollop of sour cream and sprinkles of paprika and minced chives.
• To serve cold, chill soup in refrigerator before dividing into individual portions.
• Float a tomato slice on top of each individual serving.
• Drop a dollop of sour cream on top of each tomato and sprinkle with minced chives.