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- 1 recipe Orange-Cranberry Topper (see recipe)
- 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 can pumpkin
- 2 14 ounce can reduced-sodium chicken broth
- 2/3 cup water
- 1 cup half-and-half or light cream
- 1/2 teaspoon salt
- 1/4 teaspoon 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.
- 1/2 cup dried cranberries
- 1 tablespoon finely shredded orange peel
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
1. In small bowl combine cranberries, orange peel, and parsley. Serves 8.
- Servings Per Recipe 8,
- cal. (kcal) 145,
- Fat, total (g) 7,
- chol. (mg) 19,
- sat. fat (g) 4,
- carb. (g) 20,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 0,
- fiber (g) 4,
- sugar (g) 10,
- pro. (g) 4,
- vit. A (IU) 17638,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 433,
- Potassium (mg) 346,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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