Pumpkin Curry Soup
This sweet and spicy soup is soooo satisfying on a cool, fall day.

Ingredients

  • 2tbsp


    Butter

  • 2medium


    Onionschopped

  • 1medium


    Carrotchopped

  • 1stalk


    Celerychopped

  • 1tsp


    Curry Powder

  • 1tsp


    Pumpkin Pie Spice

  • 30oz


    Pumpkin Pureecanned

  • 28oz


    Chicken Broth

  • 2/3cup


    Water

  • 1cup


    Half-and-Half

  • 1/2tsp


    Salt

  • 1/4tsp


    Pepper
Instructions
  1. 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.
  2. Add curry powder, pumpkin pie spice, salt and pepper.
  3. Add the chicken broth.
  4. Add carrots and celery and let cook for 5-10 minutes on medium heat.
  5. Add pumpkin puree and the water continuously stirring.
  6. Increase heat to high and bring to a boil and then reduce heat to low, cover and simmer for 10 to 15 minutes.
  7. Right before serving mix in the half-and-half thoroughly. Add more salt and pepper for taste.
  8. Top with a parsley leaf if desired.