2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz cans pumpkin
2 14-oz cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp salt
1/4 tsp ground black pepper
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.
My Thoughts:
I found this to be bland when I first put everything together so I more than doubled the curry and pumpkin pie spice. I also added a lot of ground white pepper. The topping which I did not make would have enhanced this as well so I strongly recommend it.
