Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup
2 T olive oil
2 T butter
2 c diced onions
2 c diced carrots
2 c diced celery
3 cloves chopped garlic
1 T curry
1 t cumin
1 t nutmeg
pinch red pepper flakes
1 bay leaf
15 oz diced tomatoes
30 oz canned pumpkin
1 c half and half
2 c vegetable broth
salt and pepper to taste
-Heat olive oil in pot.
-Add carrots, onions, celery and butter to pot; saute for 3 minutes.
-Add garlic, curry, cumin, nutmeg, pepper flakes and bay leaf; saute until soft.
-Add tomatoes and bring to a boil.
-Remove bay leaf and add remaining ingredients; puree well.