Directions:
- 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.
- 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.
- Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.06 Kcal (352 kJ) | ||
| Calories from fat | 49.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 268.9mg | 11% | |
| Potassium | 214.08mg | 5% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 1.05g | 2% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 61.16 Kcal (256 kJ) | ||
| Calories from fat | 36.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 9% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 3% | |
| Sodium | 195.64mg | 11% | |
| Potassium | 155.76mg | 5% | |
| Total Carbs | 6.14g | 3% | |
| Sugars | 4.12g | 23% | |
| Dietary Fiber | 0.94g | 5% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 3.2mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 4% | |
| Calcium | 17.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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