Autumn Equals... Pumpkins and Soup. Why not both together?

That's what I'm talkin about!!! What does fall equal to you?

Recipe: Curry Pumpkin Soup

Makes 8 servings

Orange-Cranberry Topper

½ cup dried cranberries

1 tablespoon finely shredded orange peel

2 tablespoons snipped fresh Italian parsley

Soup

2 tablespoons butter

2 medium onions, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 stalk celery, chopped (1/2 cup)

1 teaspoon curry powder

1 teaspoon pumpkin-pie spice

2 cans (15 ounces) each pumpkin

2 cans (14 ounces) each reduced-sodium chicken broth

2/3 cup water

1 cup half-and-half or light cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1. In small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded orange peel and 2 tablespoons snipped fresh Italian (flat-leaf) parsley. Set aside.

2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot and celery. 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. Simmer, covered, 15 minutes. Remove from heat; cool slightly.

3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return mixture to the Dutch oven after each batch is processed.

4. Stir half-and-half, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.

From Better Homes and Gardens, October 2008