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Creamy Pumpkin Soup

Russ Myers


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

★★★★★ 2 votes
4 / 6
30 Min
30 Min
Stove Top


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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
10-1/2 0z cans vegetable broth
1 Tbsp
tomato paste
1/4 tsp
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


  • 1Melt 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.
  • 2Stir 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.
  • 3Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.

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About Creamy Pumpkin Soup

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: American

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