View source for Soups/curry pumpkin soup

Serves: 8

Active Time: 20 minutes

Total Time: 50 minutes

From: http://www.bhg.com/recipe/soups/curry-pumpkin-soup/

=Ingredients=
1  recipe  Orange-Cranberry Topper (see recipe)

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 can  pumpkin

2 14  ounce can  reduced-sodium chicken broth

2/3  cup  water

1  cup  half-and-half or light cream

1/2  teaspoon  salt

1/4  teaspoon  ground black pepper

=Directions=

== Step 1 ==
Prepare Orange-Cranberry Topper. In small bowl combine 1/2 cup dried cranberries, 1 tablespoon orange peel, and 2 tablespoons fresh Italian (flat-leaf) parsley.
== Step 2 ==
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.
== Step 3 ==
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.
== Step 4 ==
Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.