Creamy Pumpkin Soup - for weight watching people |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Ingredients:
2 teaspoons 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 sodium chicken broth |
1 tablespoon tomato paste |
1/4 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 |
1/2 cup evaporated skim milk |
sage sprig (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.
|
|