Ingredients

• 1  recipe Orange-Cranberry Topper (see recipe)
• 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

Directions

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.