Creamy Pumpkin Soup - for weight watching people

Total Time
Prep 10 mins
Cook 30 mins

Ingredients Nutrition


  1. Melt margarine in a Dutch oven over medium heat.
  2. Add onion: saute 3 minutes.
  3. Add sage, curry powder, and nutmeg; cook 30 seconds.
  4. Stir in flour; cook 30 seconds.
  5. Add broth tomato paste, and salt, stirring well with a whisk.
  6. Stir in pumpkin and apple; bring to a boil.
  7. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.
  8. Remove from heat; cool slightly.
  9. Place mixture in a blender or food processor; process until smooth.
  10. Return mixture to Dutch oven; add milk.
  11. Cook until thoroughly heated.
  12. Garnish with sage sprigs if desired.
Most Helpful

Yummy, I made this for dinner last evening. Didn't have fresh pumpkin so used canned and didn't put in the blender as we like a chunky soup ,soooo left the apple chunky. Very good. Served with a baby green salad.

Barb Gertz December 07, 2002

Yes, I forgot to mention, that you can also use canned pumkin for this recipe to save come time. (I dont have canned pumpkin in my country) I have also experement with canned squash. It's baking now, so if its any good, I will post the recipe here. If not, don't go looking for it. Love you guys!

Mimi Bobeck December 09, 2002

This recipe was pretty good. It is a much milder tasting soup than one might expect, and I actually ended up doubling the spices to 'kick it up' just a bit. Overall it was a great soup considering the nutritionals.

AKillian24 November 29, 2007