Total Time
50mins
Prep 20 mins
Cook 30 mins

From BHG.com website

Ingredients Nutrition

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

(1)
Most Helpful

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

Maryland Jim December 15, 2009

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