Recipes and Cooking Curry Pumpkin Soup This savory side dish recipe uses pumpkin puree and chicken broth as a base and adds flavor with curry powder. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 5, 2019 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Orange-Cranberry Topper (see recipe) 2 tablespoon 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 ⅔ cup water 1 cup half-and-half or light cream ½ teaspoon salt ¼ teaspoon ground black pepper Orange-Cranberry Topper ½ cup dried cranberries 1 tablespoon finely shredded orange peel 2 tablespoon snipped fresh Italian (flat-leaf) parsley Directions Prepare Orange-Cranberry Topper. 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. 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. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper. Orange-Cranberry Topper In small bowl combine cranberries, orange peel, and parsley. Serves 8. Print Nutrition Facts (per serving) 145 Calories 7g Fat 20g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 145 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 19mg 6% Sodium 433mg 19% Total Carbohydrate 20g 7% Total Sugars 10g Protein 4g Vitamin C 8.9mg 44% Calcium 80.8mg 6% Iron 1.8mg 10% Potassium 346mg 7% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.