Curry Pumpkin Soup

I just made this soup lastnight and it is soooo yummy and so seasonally appropriate! My husband doesn't think soup is a food, and Kiley won't eat it, so I have lots all for myself. I skipped the carrots and celery (my fridge was bare!), used dehydrated onions instead fresh, and halfed the recipe for just me. So good! The curry gives it a good kick!
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15oz. cans pumpkin
2 14oz cans chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground black pepper

Melt butter over medium heat. Add onions, carrot, and celery. Cook 10 minutes stirring occassionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove from heat, cool slightly.
Blend 1/3 mixture at a time in food processor or blender (I didn't have to do this, b/c I didn't have the chunky veges). Return to soup pot. Stir in half-and-half, salt, and pepper. Heat through.
Yummy served w/ dried cranberries and croutons sprinkled on top. Enjoy!