4 Tbsp. unsalted butter
1 large (8 oz.) onion, chopped
1 medium leek (white part only), cleaned and chopped
1 lb. pumpkin puree (canned or fresh)
4 c. chicken broth
1 tsp. salt
1/2 tsp. curry powder
1/4 tsp. nutmeg
1/4 tsp. white pepper
1/4 tsp. ginger
1 bay leaf
1 c. half and half
chopped chives (for garnish)

Melt butter in 3-quart saucepan over moderate heat. Add onion and leek; sauté, stirring often, until soft, about 8 minutes. Stir in pumpkin, chicken broth and spices. Bring to a boil, stirring; reduce the heat and simmer, uncovered, for 15 minutes. Remove bay leaf. Process in blender or food processor in batches. (May be refrigerated for 2 days or frozen, puree only.)

Return puree to saucepan; add half and half. Stir over moderate heat until heated through. Adjust seasoning and garnish with chives.