Pumpkin Curry Soup

A good friend shared this recipe with me last fall, and I have made it at least 2o times since! This soup is AMAZING! Don't let the curry scare you off- it is a very mild flavor, and perfect for the chilly months ahead of us! This soup is also great the next day- if not better. I serve this over rice.

In 4 TB butter saute:
1 diced onion
2 garlic cloves minced
Add:
1 quart of chicken broth
1 bay leaf
A pinch of nutmeg
1 1/2 teaspoons curry (I use a more to taste)
2 tsp salt
1/4 tsp ground pepper
1 16 oz can pumpkin
3 chicken breasts, cook under liquid, remover, shred, and return to broth (I use chicken tenders, about 15, because I like more chicken in mine)
Add:
1 pint half and half (I have subsituted whole milk, it is not as good, but fine if you don't have half and half on hand)
heat through, do not boil