Curry Pumpkin Soup

Submitted by Veghead

"From BHG.com website"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 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

directions

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.

Reviews

[Maryland Jim]

Excellent soup. Even my picky DS ate it so that should say something about the flavor and taste.