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In medium soup pot, melt butter or margarine. Sauté onion and leek, stirring occasionally until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Purée the mixture in batches in the blender. (At this point, soup can be refrigerated for 2 days or frozen.)
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