Curry Pumpkin Soup

Prep time: 20 mins. Cook: 30 mins.

Topper: Dried cranberries, shredded orange peel, fresh Italian (flat-leaf) parsley

2 Tbsp. butter
2 med. onions, chopped(1 cup)
1 med. carrot, chopped (1/2) cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 (15oz). cans pumpkin
2 (14oz.) 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 pepper

1. Prepare Orange-Cranberry Topper

2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 mins. stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook & stir 1 min. Add pumpkin, broth and water. Increase heat to medium-high; bring to boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.

3. In food processor or blender, add one third pumpkin mixture at a time, cover, and process until smooth. Return all pumpkin mixture to Dutch oven.

4. Stir in half-and-half, salt, and pepper into pumpkin mixture: heat through. Sprinkle each serving with the Topper.

Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp. finely shredded orange peel, and 2 Tbsp. snipped fresh Italian (flat-leaf) parsley.

Each 1 cup serving: 145 cal, 7g fat(4g sat. fat), 19mg chol., 433mg sodium, 20g carbo., 4g fiber, 4g pro.