Curry Pumpkin Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 medium onions, chopped (1 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1 stalk celery, chopped (1/2 cup)
• 1 teaspoon curry powder
• 1 teaspoon pumpkin pie spice
• 2 (15 ounce) cans pumpkin
• 2 (14 ounce) cans chicken broth
• 2/3 cup water
• 1 cup light cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 in 4-qt. dutch oven melt butter over medium heat. add onions, carrot, and celery. cook, 10 minutes, stirring occasionally, until softened. add curry powder and pumpkin pie spice. cook and stir 1 minute. add pumpkin, broth, and water. increase heat to medium-high; bring to boiling. reduce heat to medium-low. simmer, covered, 15 minutes. remove from heat; cool slightly.
• 2 in food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. return all pumpkin mixture to dutch oven.
• 3 stir half-and-half, salt, and pepper into pumpkin mixture; heat through. sprinkle each serving with orange-cranberry topper.