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Ingredients
| unsalted butter: 2 Tbl |
| onions: 2 |
| carrots: 1 |
| celery: 1 stalk |
| curry powder: 1 tsp |
| pumpkin pie spice: 1 tsp |
| canned pumpkin: 15 oz |
| chicken broth: 14 oz |
| water: 1/3 cup |
| half and half cream: 1 cup |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
Orange-Cranberry Topper
| dried sweetened cranberries: 1/2 cup |
| orange peel: 1 Tbl |
| parsley: 2 Tbl |
Curry Pumpkin Soup
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
1. Prepare Orange-Cranberry Topper.
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. 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. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
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.