Pumpkin Curry Soup

4 tablespoons butter

1 large sweet onion, finely chopped

1 garlic clove, minced

2 teaspoons curry powder

6 cups chicken or vegetable broth

1 can (29 ounces) pumpkin purée

2 tablespoons orange juice

1 tablespoon lemon juice

1 bay leaf

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Salt and freshly ground black pepper

1½ cups heavy cream 

Chopped fresh chives, for garnish

Melt the butter in a large soup pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the garlic and sauté 1 minute longer. Blend in the curry powder and cook for 1 minute.

Add the broth and pumpkin to the mixture in the pot and stir to combine. Transfer the mixture to a blender (careful, it’s hot) and purée until smooth, then return it to the pot. Or use an immersion blender and purée the mixture right in the pot. Add the orange juice, lemon juice, bay leaf, nutmeg, ginger, and salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer.

Stir in the cream and return to a simmer. Simmer for 10 minutes; remove and discard the bay leaf. Adjust the seasonings. Serve hot, topped with chives just before serving.

Serves six.

Cook’s note: For large crowds: This soup doubles or triples quite nicely.

Grace Martin, Aurora, from “Soup Night” by Maggie Stuckey (Storey, 2013)