creamy pumpkin soup

Name: Creamy Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoon(s) stick margarine; 1 cup(s) onion, chopped; 3/4 teaspoon(s) dried rubbed sage; 1/2 teaspoon(s) curry powder; 1/4 teaspoon(s) ground nutmeg; 3 tablespoon(s) all purpose flour; 3 - 10-1/2 0z cans vegetable broth; 1 tablespoon(s) tomato paste; 1/4 teaspoon(s) salt; 3 cup(s) cubed peeled fresh pumpkin (about 1 lb); 1 cup(s) chopped, peeled, mcintosh or other sweet cooking apple; 1/2 cup(s) evaporated skim milk; - sage sprigs for garnish, if desired

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Creamy Pumpkin Soup is King of easy pumpkin soup recipes. This version of the dish is exceptionally flavorful and easy to prepare.

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(2 ratings)

yield 4 / 6

prep time 30 Min

cook time 30 Min

method Stove Top

Ingredients For creamy pumpkin soup

2 tsp

stick margarine
1 c

onion, chopped
3/4 tsp

dried rubbed sage
1/2 tsp

curry powder
1/4 tsp

ground nutmeg
3 Tbsp

all purpose flour
3

10-1/2 0z cans vegetable broth
1 Tbsp

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 for garnish, if desired

How To Make creamy pumpkin soup

1
Melt margarine in a 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, and salt, stirring well with a whisk.

2
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.
3
Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.
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