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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Use fresh pumpkin and fall apples to make this low-fat creamy pumpkin soup that's great for a first course or a light supper. Sprinkle with toasted croutons, if desired. Ingredients:
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) |
Directions:
1. 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.
2. 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.
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