What to do with winter nights? Warm, creamy pumpkin soup. This recipe is great because you can cook in advance and then just warm before your meal.

Ingredients

• Olive oil or canola oil
• 1 medium white onion, diced
• 1 clove garlic, diced
• 2 cups pumpkin puree
• 4 cups chicken stock
• 1 bay leaf
• 1 pinch sugar
• 1/3 teaspoon curry powder, or to your taste
• 1 pinch nutmeg
• 2 cups half-and-half
• Salt and pepper
• Slivered Almonds

Instructions

1. Slowly sauté onion and garlic in oil until transparent, about 5 minutes. 
2. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. 
3. Add half-and-half and simmer another 10 minutes. 
4. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. 
5. Reheat gently and serve with slivered almonds.