Pumpkin-Curry Soup

Ingredients:

- 1 medium onion, chopped
- 2 medium leeks (white part only),
chopped
- 1 clove garlic, chopped
- 1 15-oz. can of pumpkin puree
- 4 cups canned chicken stock
- 1 cup half and half
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- salt and pepper
- fresh cilantro

In a soup pot, melt butter together with oil until hot. Add onion, leeks, and garlic, and sauté for five minutes.
Add curry powder, cumin, cayenne pepper, a dash of salt and pepper, and stir.
Add pumpkin, chicken stock, and the bay leaf, and stir to combine.
Simmer for 15–20 minutes.
Remove mixture from stove and process with an immersion blender until smooth.
Return pot to stovetop and add half and half.
Adjust seasonings, and simmer for another five minutes.
Serve in bowls, and top with fresh cilantro.