Creamy Garden Soup

By North Star


2 cups chopped onion
3/4 cup green onion slices
1/4 cup butter or margarine
3 cans (10-3/4 oz each) chicken broth
1 can (16 oz) Libby's solid pack pumpkin
1/4 cup chopped parsley
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups half-and-half

In large saucepan, sauté onion and green onion in butter. Stir in broth,
pumpkin, parsley, bay leaf, salt, curry powder, nutmeg and pepper. Bring to
boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Remove bay leaf. Transfer soup in 2 cup portions to blender container or
food processor. Cover; blend at medium speed until smooth. repeat with
remaining soup. Return to saucepan; stir in half and half. Heat thoroughly.
Yields 8 cups or 6 to 8 servings. This doubles or triples easily.
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