28 oz chicken or vegetable broth
28 oz pumpkin puree
28 oz light cream (or half & half) - room temperature
flour (for thickening - you can use a potato instead)
1/2 cup chopped celery
1/4 lb butter or margarine
2 large chopped carrots
1 med chopped onion
1 me chopped turnip
1 chopped leek
1 med chopped parsnip
salt & pepper to taste
1/2 tsp curry powder
1 tsp ground nutmeg
1 tsp ground cinnamon
couple of sprigs of dill and parsley - chopped

slowly melt butter in a large (4 - 5 quart) pot
add onions - keep heat on med. - stir until onions are translucent
add other vegetables (including potatoes if used)- cover (stir occasionally, heat until carrots are softened)
add broth, dill, parsley, spices. stir until broth is heated (don't boil)
if using flour - add it here (mix it well)
add pumpkin, stir until well mixed
slowly add half and half (or light cream) and continue to stir until well mixed.

now - here I let it simmer for about an hour - my wife likes more of a puree - so for her
I use a hand mixer until its smooth and consistent - then let it simmer for an hour.

all the best
bill

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