Emma's Pumpkin Soup

Emma's Pumpkin Soup

2 T canola oil (okay, I reduced to 1 tbsp with my non-stick pan)
1 C onion, diced
1 leek, sliced (white part)
1 1/2 tsp curry powder
In a 3 qt saucepan, heat oil over medium heat. Add onion, leek, curry and cook for 10 min but don't brown.

2 -14 1/2 oz cans chicken broth (I used homemade and just measured out the correct amount)
29 oz can pumpkin puree (can also use fresh & butternut squash in place of pumpkin is yummy!)
 Add chicken broth & pumpkin; boil & the simmer 5 minutes.

2 T unsalted butter (I reduced to 1)
Add in butter, blend until smooth.

3/4 C milk
2 T brown sugar
Add and blend in milk and brown sugar.
Add salt, pepper, & cyanne to taste. Go lightly because flavors develop as the soup sits.

Garnish as desired: toasted pumpkin seeds, whipped cream, chervil leaves, snipped chives.