FALL CURRY PUMPKIN SOUP ~ serves 8
2 - Tbs. Butter
2 - medium onions chopped (1 cup)
1 - medium carrot, chopped (1/2 cup)
1 - stalk celery, chopped (1/2 cup)
1 - tsp.
1 - tsp spice
2 - 15-oz. cans pumpkin
1 - 14 oz. vegetable broth
2/3 - cup water
1 - cup half-and half or light cream
1/2 - tsp. salt
1/4 - ground black pepper
1. Melt butter over medium heat. Add onions, carrot, and celery.
Cook for 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 pumpkin mixture at a time, cover and process or blend until smooth.
Return all pumpkin mixture to soup pot.
3. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through.
Sprinkle each serving with Orange-Cranberry topper (recipe below).
In a small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded , and 2 tablespoons snipped fresh Italian (flat-leaf parsley.)