Curry Pumpkin Soup

This is so YUMMY! I made this today for my family and it is something I had to share! Caleb ate two bowls. The girls were so so on it.

2 tbsp butter
2 medium onions chopped (1c)
1 med carrot, chopped (1/2 c)
stalk celery,chopped (1/2 c)
1 tsp curry powder
1 tsp pumpkin pie spice
2 15 oz can of pumpkin
2 14 oz cans reduced sodium chicken broth
2/3 c water
1 c half and half or light cream
1/2 tsp salt
1/4 tsp ground pepper

In 4-quart pot or dutch oven melt butter over medium heat. Add onions, carrots and celery. Cook ten minutes, stir ocasionally, until veggies are softened. Add curry powder and pumpkin pie spice. Cook another minute. Add pumkin, chicken broth and water. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer for fifteen minutes. Remove from heat and let cool a bit.

In food processor or blender add one third of soup and blend until smooth repeat until all of the soup has been blended. Return to pot.

Stir in half and half (or light cream) salt and pepper and heat through. Top with Orange Cranberry topper.

Orange Cranberry Topper:
combine 1/2 cup dried cranberrys, 1 tablespoon finely shredded orange peel and 2 tablespoon snipped fresh Italian (flat leaf) parsley.

Each 1 cup serving : 145 calories, 7 grams fat, (4g sat fat), 19 mg chol, 433 mg sodium, 20grams carb, 4 grams fiber. Serves 8.

It did say if you wanted to make it and freeze it, to freeze it before andding the light cram. It will last three months in the freezer. Defrost and add the cream. I have to say the cream did not make a huge differance to me. I thought it was just as good with out it. It just made the color lighter.

Better Homes and Gardens October 2008 issue, page 219