Instructions: Chop the onion, mash and dice the garlic. Pumpkin can be canned or freshly made. You can use more curry powder if desired and salt is optional. Melt the butter in a medium (3 qt.) saucepan over medium heat. Add the onion and garlic, cover and cook until soft and translucent, about 8 minutes. Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg.
Bring to a boil, lower to simmer and cook for 30 minutes. While the soup is cooking, taste for seasoning. Add salt, if desired, and pepper. Remove from heat and add cream. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer, rising steam only. Serve in hot
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