4 c. diced peeled pumpkin pulp
3 carrots, diced
3 ribs celery, diced
1 sm. onion, finely chopped
1 bay leaf
6 c. chicken broth
1 c. heavy cream
1/2 tsp. nutmeg
1 tbsp. sugar
Boiling milk
Pepper (freshly ground) to taste

Place pumpkin, carrots, celery and onion in large kettle. Add the bay leaf and broth. Bring to a boil. Cover and simmer about 1 hour or until pumpkin is tender. Put mixture in blender and return to the kettle. Stir in the remaining ingredients except the milk. Adjust the consistency with the milk. Yield: 6 servings.