Soups/curry pumpkin soup

Serves: 8

Active Time: 20 minutes

Total Time: 50 minutes

From: The taste from life test kitchen

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.