Pumpkin Basil Soup

So, I had all these pumpkins lying around from our fun pumpkin patch adventure with the Whites and the Stones. I decided to do something different with one of them.
This is a knock off of a soup I love from a local lunch bistro. Theirs has green bell peppers (which aren't my favorite) so I omitted those entirely, but I think it might be good with sweet red peppers (sauteed beforehand). Sperry's not much of a veggie soup lover, but this worked for him. Enjoy! :)

1 cup carrots, thinly sliced
1 cup celery, roughly chopped
1/2 cup onion, diced small
4 cups chicken broth

-Boil veggies in broth until tender. Set aside.

1/4 cup butter
4 Tbsp flour
1 cup chicken broth
1 cup milk
1 tsp curry
1 tsp basil
2 tsp salt
1/2 tsp pepper
1 large can pumpkin or the rough equivalent of cooked pumpkin
1 can diced tomatoes with Italian seasonings

-In Large pot, melt butter. Add flour and stir using a whisk, cooking for 2-3 minutes. Slowly add broth using whisk. Then add milk. Stir until thick and bubbling.
-Add all spices and canned pumpkin to creamy mixture. Heat through. If you are using chunky, cooked pumpkin, add pumpkin, then hand blend (or use your blender) to puree the base of soup. Using a strainer, add the liquid broth from the veggies that were set aside. Do this slowly while still blending to get a nice thick bisque.
-Then add veggies and canned pumpkin. Heat through. Add salt, if needed. Serve with a dollop of sour cream in center of bowl.