Pumpkin Soup

Source: Tami Richardson

1 onion, chopped (I use frozen pre-chopped)

4 cups chicken broth

2 Tbsp olive oil

2 cups canned pumpkin

1 bay leaf

1/8 tsp nutmeg

½ tsp curry powder

2 cups milk

1 tsp sugar

salt and pepper to taste

Saute onions in olive oil. Add other ingredients and simmer on medium high for 15 minutes. Puree with immersion blender or in blender in small batches. Serve with sour cream.