Pumpkin Curry Soup
This sweet and spicy soup is soooo satisfying on a cool, fall day.
Pumpkin Pie Spice
Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.
Add curry powder, pumpkin pie spice, salt and pepper.
Add the chicken broth.
Add carrots and celery and let cook for 5-10 minutes on medium heat.
Add pumpkin puree and the water continuously stirring.
Increase heat to high and bring to a boil and then reduce heat to low, cover and simmer for 10 to 15 minutes.
Right before serving mix in the half-and-half thoroughly. Add more salt and pepper for taste.
Top with a parsley leaf if desired.