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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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.
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