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falls creamy pumpkin soup

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I'm hoping to find some cooking pumpkins today at the farmers market so i can make this dreamy, delicious soup.

►
(1 rating)
yield 4 -6
prep time 15 Min
cook time 25 Min

Ingredients For falls creamy pumpkin soup

  • 2 tsp
    butter
  • 1 c
    chopped onion
  • 3/4 tsp
    crushed, dried sage
  • 1/2 tsp
    curry powder
  • 1/4 tsp
    ground nutmeg
  • 3 Tbsp
    flour
  • 3
    10-1/2 oz cans vegetable broth.
  • 1 Tbsp
    tomato paste
  • 1/4 tsp
    salt
  • 3 c
    peeled, fresh pumpkin, cubed.
  • 1 c
    peeled, cored & chopped mccintosh apple
  • 1/2 c
    evaporated milk , fat-free.
  • 1 tsp
    dried sage, crushed, as garnish.

How To Make falls creamy pumpkin soup

  • 1
    Melt butter in lg dutch oven, over medium heat. Add onion and saute until tender. Add sage, curry powder and nutmeg, cook, stirring for 30 seconds. Stir in flour, cook 30 seconds. Add broth, tomato paste and salt. Whisking the whole time. Stir in cubed pumpkin and apples. Bring to a boil, cover, reduce heat and simmer 25 min, or until pumpkin is tender. Stir occasionally. Remove from heat. Place ingredients in a blender and blend until smooth. Return ingredients to pot. Add milk and heat through. Garnish w/ dried sage.
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