Curry Pumpkin Soup with Orange-Cranberry topping - Dallas News | myFOXdfw.com

Curry Pumpkin Soup with Orange-Cranberry topping

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Thanks to former MasterChef contestant Audrey McGinnis. Visit her at EveryGirlGourmet.com

Curry Pumpkin soup w/orange-cranberry topping
Serves 4

Orange-cranberry topping ingredients:
·    ¼ cup dried cranberries
·    ½ Tbs. orange zest
·    1 Tbs. fresh Italian parsley, rough chopped

Directions:
Combine ingredients in a small bowl and set aside until ready to use.

Soup ingredients:
·    2 Tbs. butter
·    1 cup onions, chopped
·    ½ cup carrots, chopped
·    ½ cup celery, chopped
·    1 tsp. curry powder
·    1 tsp. pumpkin pie spice
·    1-15 oz. can pumpkin puree
·    2-14 oz. cans reduced sodium chicken broth
·    2/3 cup water
·    ½ cup half-&-half or light cream
·    ½ tsp. salt
·    ¼ tsp. pepper
·    Small loaf of favorite bread

Directions:
In a 4 quart pot, melt butter over medium heat. Add onions, carrot, and celery and 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, cover and simmer for 15 minutes.  Remove from heat, cool slightly.

Heat oven to 375. Heat bread for 10 minutes.
In a blender, add 1/3 of pumpkin mixture at a time; cover and blend until smooth.  Return all of pureed pumpkin mixture to pot.

Stir in half & half, salt and pepper.  Spoon into bowls and top with orange-cranberry topping.  Serve with bread.

An alternative topping for the soup would be croutons…your favorite pre-made flavor or if you have some bread laying around, like a French loaf, cut into small cubes, sprinkle with olive oil, rosemary and garlic salt and bake in a 375* oven for 15 minutes or until crunchy.

Per serving nutritional info: calories 145; fat 7g; cholesterol 19mg; sodium 433 mg; carbohydrates 25g; protein 4g, vitamin A 363%

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