Creamy Pumpkin Soup

This soup is comforting and unique... SO perfect for a warm winter meal! 

Recipe from my friend Lisa Cheney.

          3 cups chicken broth

          1 (8 oz.) can diced tomatoes, undrained

          1 onion, finely chopped

          Bay leaf

          1 (15 oz.) can pumpkin

          Just a small pinch of ground cloves and ginger

          Salt, to taste

          1/4 tsp. white pepper

          1 Tbs. lemon juice

          1 cup cream

Optional garnishes:

          Roasted pumpkin seeds (Pepitas)

          Sour cream

Bring broth, tomatoes, onion and bay leaf to boil in a saucepan. Cover and simmer 10 minutes. Remove bay lead and allow soup to cool slightly. Purée in a blender until smooth. Pour back in saucepan and add seasonings. Simmer for a few minutes. Stir in cream, but do not boil. Serve hot with a sprinkle of pumpkin seeds and/ or sour cream. Serves 6-8.

Pictured with French Peasant Bread.