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Creamy Pumpkin Soup

Creamy Pumpkin Soup

This is a wonderful fall soup that would go well with corn bread, as well as the traditional crusty white baguette.

Creamy Pumpkin Soup

Yield: 5 servings (serving size: 1 cup)

2  teaspoons stick margarine
1  cup chopped onion
3/4  teaspoon dried rubbed sage
1/2  teaspoon curry powder
1/4  teaspoon ground nutmeg
3  tablespoons all-purpose flour
3  (10 1/2-ounce) cans low-salt chicken broth
1  tablespoon tomato paste
1/4  teaspoon salt
3  cups cubed peeled fresh pumpkin (1 pound)
1  cup chopped peeled McIntosh or other sweet cooking apple
1/2 cup evaporated skim milk
Sage sprigs (optional)

Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.

Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.


Photo courtesy MOs810, Creative Commons License.