his is a great fall recipe. It feels and tastes rich, but it's actually very light and healthful. In my family we traditionally serve this as part of our Thanksgiving meal.

Ingredients:

• 1 medium Sugar Pie pumpkin, about 3 1/2 pounds
• 1 tablespoon Napa Valley organic olive oil
• 1 medium leek, white part only, chopped
• 1 large onion, chopped
• 1 medium russet potato, peeled and cubed
• 4 cups Swanson certified organic chicken broth
• 1 bay leaf
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground white pepper
• 1/2 cup Carnation fat-free evaporated milk
• 1/3 cup Horizon Organic 2% milk
• 1/4 teaspoon salt

Instructions:


1. Preheat oven to 350° Fahrenheit. Scrub the pumpkin, pierce through the flesh at the top a few times with a sharp knife and bake in the oven until it softens enough to cut easily, about 20-25 minutes. Cut the softened pumpkin into quarters to cool and then scoop out the seeds and strings. Slice into wedges, peel with a sharp paring knife and cut into 1 1/2-inch cubes.

2. Heat the oil in a large stockpot over medium heat. Add leek and onion and sauté for three minutes. Cover tightly and cook for about 15 more minutes, stirring occasionally, until clear and soft.

3. Add in pumpkin and potato cubes, broth, bay leaf, curry powder, nutmeg, ginger and white pepper. Bring to a boil; cover and reduce heat to low. Cook 15-20 minutes until the pumpkin and potatoes are soft.

4. Remove bay leaf and puree the soup with an immersion blender or in small batches using a food processor or blender. Use extreme caution if using the latter two options. If pureeing in batches, transfer the batches of pureed soup into a new large pot. You may refrigerate the soup at this point if you are going to serve it later.

5. Before serving, heat soup over medium heat. When it starts to bubble, reduce heat to low and stir in both milks and salt. When soup is hot, taste and adjust seasonings. Serve immediately and remove from heat so the milk does not turn.