Curry Pumpkin Soup

• 1 recipe Orange-Cranberry Topper (see recipe)
• 2 Tbsp. butter
• 2 medium onions, chopped (1 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1 stalk celery, chopped (1/2 cup)
• 1 tsp. curry powder
• 1 tsp. pumpkin pie spice
• 2 15-oz cans pumpkin
• 2 14-oz cans reduced-sodium chicken broth
• 2/3 cup water
• 1 cup half-and-half or light cream
• 1/2 tsp salt
• 1/4 tsp ground black pepper

1. 1. Prepare Orange-Cranberry Topper.
2. 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.
3. 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.
4. 4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
5. 5. Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded orange peel, and 2 tablespoons snipped fresh Italian (flat-leaf) parsley. Serves 8.
6. Nutrition Facts
7. Calories 145, Total Fat (g) 7, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0, Cholesterol (mg) 19, Sodium (mg) 433, Carbohydrate (g) 20, Total Sugar (g) 10, Fiber (g) 4, Protein (g) 4, Vitamin C (DV%) 15, Calcium (DV%) 8, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet

topper, butter, onions, carrot, celery, curry powder, pumpkin pie spice, pumpkin, chicken broth, water, light cream, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/curry-pumpkin-soup-50003969 (may not work)