Autumn Harvest Pumpkin Soup

Submitted by Charlotte J

• Ready In: 20mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 teaspoon extra virgin olive oil
• 1⁄4 cup chopped sweet onion
• 1 cup canned solid-pack pumpkin
• 1 tomatoes, chopped and seeded
• 1 cup chicken broth
• 1 dash salt
• fresh ground pepper
• 1⁄2 cup evaporated skim milk, warmed
• 1 dash nutmeg

directions

1. Heat the oil in-a small saucepan.
2. When moderately hot, add the onion and saute until tender.
3. Add the pumpkin, tomato, broth, salt, and pepper.
4. Cover and cook for 8 to 10 minutes, stirring frequently.
5. Carefully pour the hot mixture into a blender puree until smooth.
6. Gradually add the milk and blend well.
7. Return to heat to warm.
8. Sprinkle with nutmeg before serving.

Reviews

[justcallmetoni]

Tired of pumpkin soup that has the flavors of pie, I was instantly drawn to this more savory rendition of a favorite. The recipe is very easy to prepare and perfect for a quick meal. I used a Roma tomato preferring their meatiness and ease in seeding. A good dose of fresh white pepper and it was well seasoned and ready to go. I liked the savory combination but thought it did not hang together as well as I would have wanted. Update: Tonight I tried the leftovers with a tablespoon of salsa and a pinch of cinnamon. The spicy-heat combination was spunky and complimented the pumpkin soup very well. Definitely try it.