Curry Pumpkin Soup

From BHG.com website

• Ready In: 50 mins
• 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.