CURRY PUMPKIN SOUP
This recipe can be prepared through Step 3,
then refrigerated up to3 days o r frozen up
to 3 months. To serve, thaw, reheat, and
proceed w ith Step 4.
PREP:20MIN. COOK:30MIN.
1
recipe Orange-Cranberry Topper,
right
2
Tbsp. butter
2
medium onions, chopped (i cup)
i
medium carrot, chopped
(Vi
cup)
i
stalk celery, chopped
(Vi
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
V2
tsp. salt
'A
tsp. ground black pepper
1.
Prepare Orange-Cranberry Topper.
2.
In 4-quart 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.
SERVES
8
.
ORANGE-CRANBERRY TOPPER
Tn small howl
combine
V
2
cup dried cranberries,
1 tablespoon finely shredded orange peel,
and 2 tablespoons snipped fresh Italian
(flat-leaf) parsley.
EACH
1
-CUP SERVING
14S ca l 7 g fa t (4gsat.
fat), 19 mgchol, 433 mg sodium, 20gcarbo,4g
fiber, 4 gpro. Daily Values:363% vit. A, 15% vit.
C,
8% calcium, 10% iron.
BETTER HOMES AND GARDENS OCIOBEK2008
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