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Curry Pumpkin Soup

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Prep: 20 minutes
Cook: 30 minutes
 
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Curry Pumpkin Soup

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.

Nutrition Facts

  • Calories 145,
  • Total Fat (g) 7,
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 2,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 19,
  • Sodium (mg) 433,
  • Carbohydrate (g) 20,
  • Total Sugar (g) 10,
  • Fiber (g) 4,
  • Protein (g) 4,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 15,
  • Calcium (DV%) 8,
  • Iron (DV%) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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