---------- Recipe via Meal-Master (tm) v8.04
       Title: Curried Pumpkin Soup
  Categories: Food day, Soups & ste
       Yield: 6 servings
       1/4 c  butter
         1 lg onion -- chopped
       3/4 c  scallions -- sliced
         4 c  pumpkin puree
         4 c  chicken broth
         1    bay leaf
         1 ts brown sugar
       1/2 ts curry powder
       1/8 ts nutmeg
         1 ts parsley -- finely chopped
         2 c  half and half
   :          salt and pepper -- to taste
   :          roasted pumpkin seeds OR
         2 TB chives -- finely chopped
         1 c  sour cream -- optional
   In a medium-large saucepan, saute the onions and
   scallions in butter until golden brown.  Stir in the
   pumpkin.  Add the chicken broth, bay leaf, brown
   sugar, curry powder, nutmeg, and parsley and simmer,
   uncovered, for 15 minutes. Transfer the soup to a food
   processor and puree with the half-and-half or chicken
   stock to reach the desired consistency, creamy with
   medium density. Add salt and pepper to taste. Serve
   with a handful of roasted pumpkin seeds or chopped
   chives. A small dollop of sour cream or creme fraiche
   may also be used to garnish. How to Cook Your Pumpkin:
   One 3-pound pumpkin Preheat the oven to 350 degrees.
   Cut the pumpkin in half vertically and discard the
   seeds and stringy pulp. Place the pumpkin, cut-sides
   down, in a shallow baking dish and add water about a
   1/2 inch high.  Bake for about 1 hour or until tender.
   The pumpkin is ready when it is easily pierced with a
   fork. Cut each half into wedges and peel. A 3-pound
   pumpkin yields about 3 pounds cooked.
   Recipe By     : “Thyme in a Bottle”, by Ingrid Croce
   From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28
   Oct 1996 22:20:31 -0800