Creamy Pumpkin Soup

Creamy Pumpkin Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 cup chopped peeled McIntosh or other sweet cooking apple
  • Sage sprigs (optional)
  • 2 teaspoons stick margarine
  • 3 (10 1/2-ounce) cans low-salt chicken broth
  • 3 tablespoons all-purpose flour
  • ½ cup evaporated skim milk
  • ¾ teaspoon dried rubbed sage
  • + 6 more ingredients
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ½ teaspoon curry powder
    • 3 cups cubed peeled fresh pumpkin (1 pound)
    • 1 tablespoon tomato paste
    • 1 cup chopped onion

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 simm...

View full recipe at My Recipes

Comments

Variations on Creamy Pumpkin Soup

  • Creamy Pumpkin Soup
    • 1/4 teaspoon ground nutmeg
    • 1 (15-ounce) can unsweetened pumpkin
    • 1 3/4 cups fat-free half-and-half
    • 1 cup fat-free, reduced-sodium chicken broth
    • +5 other ingredients


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