Melt butter in medium saucepan. Add onion and leek. Saute until tender.
Stir in pumpkin puree, chicken broth, pepper, salt, curry powder, nutmeg, ginger, and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Remove bay leaf.
Puree soup mixture in blender or food processor. Return to saucepan. Add half-and-half. Soup may be served at this point or refrigerated or frozen.
Serve hot or cold. Top with a dollop of sour cream. Sprinkle with chives.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours