Curry Pumpkin Soup

• 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
• 23 cup water
• 1 cup light cream
• 12 teaspoon salt
• 14 teaspoon ground black pepper

1. In 4-qt.
2. Dutch oven melt butter over medium heat.
3. Add onions, carrot, and celery.
4. Cook, 10 minutes, stirring occasionally, until softened.
5. Add curry powder and pumpkin pie spice.
6. Cook and stir 1 minute.
7. Add pumpkin, broth, and water.
8. Increase heat to medium-high; bring to boiling.
9. Reduce heat to medium-low.
10. Simmer, covered, 15 minutes.
11. Remove from heat; cool slightly.
12. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth.
13. Return all pumpkin mixture to Dutch oven.
14. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through.
15. Sprinkle each serving with Orange-Cranberry Topper.

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

Taken from www.food.com/recipe/curry-pumpkin-soup-400361 (may not work)