2tbs. butter
2 carrots peeled & chopped
2 stalks celery chopped
1/2 onion chopped
2 cloves garlic minced
1 tbs. curry powder
1 tbs. grated fresh ginger
or 1 tsp. dried
1 bay leaf
5 cups chicken broth
2 cups canned pure pumpkin
salt & pepper to taste
dash of cayenne pepper
1/2 cup heavy cream
chopped cilantro for garnish
Melt butter in pot over med. heat. add carrots, celery & onion and cook while stirring approx. 5 min. until softened. add garlic, curry & ginger, cook while stirring approx. 2 min. Stir in bay leaf, chicken broth, pumpkin & salt & pepper, bring to boil & then reduce heatto low and simmer for approx. 30 min.
Discard bay leaf and allow to sit ohh heat for a few minutes to cool. Puree in batches in a fodd processor or puree in pot using a hand held puree - er ( is that a word? that's what I use). Stir in cayenne & cream until heated, taste for salt, pepper & cayenne.
All systems go, this is a very warming dish on a cold and wet night, I serve it with either crusty bread or a cheese & ham pann
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