Curry Pumpkin Soup  

2 tablespoons of butter

1 cup of chopped onions

1/2 cup of chopped celery

1/2 cup of chopped carrots

1 teaspoon of Glenbrook's Curry powder

 1 tsp of Glenbrook's Pumpkin Pie spice

 2 15-oz cans of pumpkin

2  14 -oz chicken broth

 2/3 cup of water

1 cup of light cream or half and half

 1/2 teaspoon of salt (optional)

 1/4 teaspoon of pepper

1.    In the soup pot melt butter, add onion, carrot, and celery

2.   Cook for 10 minutes , stirring occasionally or until vegetables are

3. softened. Add curry and pumpkin pie spice. Cook and stir until well blended about 1 minute.

4. Add pumpkin, broth and water.  Turn the heat up to bring to a boil, then reduce heat and let this gently simmer for about 15minutes. Cover the pot.

5. Remove from heat and then cup full by cup full add to a blender to puree the soup. You want a nice smooth texture.

6. Return back to the soup pot and add half and half, salt and pepper

7. Sprinkle serving  with some crushed walnuts, or dried cherries or cranberries, or parsley .

 This soup is so easy and yummy.  It is packed with nutrition.

 Perhaps you might enjoy some more pumpkin recipes in this article

 Pumpkin Coffeecake and more