1 med. onion, chopped
1/4 c. butter
2 c. cooked mashed pumpkin
4 c. pumpkin cooking water
2 heaping tsp. chicken soup base
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. nutmeg
1 T. dry parsley
1 c. milk
1 c. half and half
2 tsp. salt
Fresh ground pepper to taste
Saute onion in butter till golden. Stir in pumpkin, water, chicken base, bay leaf, sugar, curry, nutmeg and parsley.
Bring to simmer and simmer uncovered 15 min., stirring occasionally. The recipe called for pureeing in batches in a blender or processor. I didn't do this-it didn't need it IMHO. Add half and half in a thin stream, stirring while adding. Add milk in the same manner. Add salt and pepper.
Simmer 5-10 min.
The original recipe called for 1 lg. onion, sliced, and 3/4 c. sliced scallions, white part only.
It called for a 16 oz. can of pumpkin instead of cooking your own pumpkin. I cut off the peel of a volleyball sized pumpkin, scraped out the seeds, then cut the remaining stuff into approx. 1 inch cubes. I added water to about halfway up to the top of the cubes. I brought to a boil, then simmered slowly 45 min., stirring occasionally. I then removed the cooked cubes, reserving the cooking water. I mashed the cubes.
To be honest, I didn't measure the pumpkin pulp or the pumpkin cooking water, but it looked to be the amount of pumpkin and water I mentioned above. The original recipe also called for 4 c. chicken broth in place of the pumpkin cooking water and chicken base.
The recipe called for 2 c. half and half, but I loked it just fine with milk and half and half.