creamy pumpkin soup
Creamy Pumpkin Soup is King of easy pumpkin soup recipes. This version of the dish is exceptionally flavorful and easy to prepare.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 / 6
Ingredients
- 2 teaspoons stick margarine
- 1 cup onion, chopped
- 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 0z cans vegetable broth
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 3 cups cubed peeled fresh pumpkin (about 1 lb)
- 1 cup chopped, peeled, mcintosh or other sweet cooking apple
- 1/2 cup evaporated skim milk
- - sage sprigs for garnish, if desired
How To Make creamy pumpkin soup
-
Step 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.
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Step 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.
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Step 3Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.
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