Creamy Pumpkin Soup

By Lv2Cook

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 (about 1 pound)
• 1 cup chopped peeled McIntosh or other sweet cooking apple
• 1/2 cup evaporated skim milk
• Sage sprigs (optional)

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 cup