falls creamy pumpkin soup

Name: Falls creamy pumpkin soup
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 2 teaspoon(s) butter; 1 cup(s) chopped onion; 3/4 teaspoon(s) crushed, dried sage; 1/2 teaspoon(s) curry powder; 1/4 teaspoon(s) ground nutmeg; 3 tablespoon(s) flour; 3 - 10-1/2 oz cans vegetable broth.; 1 tablespoon(s) tomato paste; 1/4 teaspoon(s) salt; 3 cup(s) peeled, fresh pumpkin, cubed.; 1 cup(s) peeled, cored & chopped mccintosh apple; 1/2 cup(s) evaporated milk , fat-free.; 1 teaspoon(s) dried sage, crushed, as garnish.

(1 RATING)

44 Pinches

sherry monfils

worcester, MA

Updated on Sep 19, 2011

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

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prep time 15 Min

cook time 25 Min

method ---

yield 4-6 serving(s)

Ingredients

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

How To Make falls creamy pumpkin soup

Step 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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