Pumpkin Soup Recipe

Add the bay leaf and 6 cups chicken broth to the kettle with the vegetables. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 1 hour, or until the pumpkin is completely tender.

Carefully transfer the cooked mixture to a blender and purée until completely smooth. Return the puréed soup to the kettle.

Stir in the 1 cup heavy cream, 1/2 teaspoon nutmeg, and 1 tablespoon sugar. For your desired consistency, gradually stir in the milk until it's just right.