Creamy Pumpkin Soup - for weight watching people

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 5

• 2 teaspoons margarine
• 1 cup chopped onion
• ¾ teaspoon dried rubbed sage
• ½ teaspoon curry powder
• ¼ teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 3 (10 ½ ounce) cans low sodium chicken broth
• 1 tablespoon tomato paste
• ¼ teaspoon salt
• 3 cups cubed peeled fresh pumpkin , Can substitute canned pumpkin (about 1 lb)
• 1 cup chopped peeled mcintosh apples or 1 cup other sweet cooking apple
• ½ cup evaporated skim milk
• sage sprigs (optional)

Directions:

1. Melt margarine in a Dutch oven over medium heat.
2. Add onion: saute 3 minutes.
3. Add sage, curry powder, and nutmeg; cook 30 seconds.
4. Stir in flour; cook 30 seconds.
5. Add broth tomato paste, and salt, stirring well with a whisk.
6. Stir in pumpkin and apple; bring to a boil.
7. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.
8. Remove from heat; cool slightly.
9. Place mixture in a blender or food processor; process until smooth.
10. Return mixture to Dutch oven; add milk.
11. Cook until thoroughly heated.
12. Garnish with sage sprigs if desired.

Reviews

[Barb Gertz]

Yummy, I made this for dinner last evening. Didn't have fresh pumpkin so used canned and didn't put in the blender as we like a chunky soup ,soooo left the apple chunky. Very good. Served with a baby green salad.

[Mimi Bobeck]

Yes, I forgot to mention, that you can also use canned pumkin for this recipe to save come time. (I dont have canned pumpkin in my country) I have also experement with canned squash. It's baking now, so if its any good, I will post the recipe here. If not, don't go looking for it. Love you guys!

[AKillian24]

This recipe was pretty good. It is a much milder tasting soup than one might expect, and I actually ended up doubling the spices to 'kick it up' just a bit. Overall it was a great soup considering the nutritionals.