Creamy Pumpkin Soup Recipe

Soup

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Ingredients:

2 tsp. stick margarine
1 C. chopped onion
3/4 tsp. dried rubbed sage
1/2 tsp. curry powder
1/4 tsp. nutmeg
3 T. flour
3 (10-1/2oz) cans low-salt chicken broth
1 T. tomato paste
1/4 tsp salt
3 C. cubed, peeled fresh pumpkin
(about 1 lb.)
1 C. chopped peeled McIntosh or other sweet cooking apple
1/2 C. evaporated skim milk
sage sprigs (optional)

Directions:

1. Melt margarine in Dutch oven over medium heat. Add onion; saute 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste & 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.

2. Place mixture in a blender or food processor; process until smooth. Return to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.
Yield:5-1 cup servings

Calories 122 (23% from fat); Fat 3.1g; (sat0.8g,mono 1.2g, poly 0.7g); Protein 5.5g; Carb 19.9g; Fiber 2.3g; Chol 1mg; Iron 2mg; Sodium 228 mg; Calc 102mg.

Sprinkle with toasted croutons if desired.

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Submitted 6/13/05.
Source: Cooking Light Oct 1997
Submitted By: Jan
kjweld@snowhill.com
Creamy Pumpkin Soup


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