Top Review by Barb G.
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.
- 2 teaspoons margarine
- 1 cup chopped onion
- 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 ounce) cans low sodium chicken broth
- 1 tablespoon tomato paste
- 1⁄4 teaspoon salt
- 3 cups cubed peeled fresh pumpkin, Can substitute canned pumpkin (about 1 lb)
- 1 cup chopped peeled mcintosh apples or 1 cup other sweet cooking apple
- 1⁄2 cup evaporated skim milk
- sage sprig (optional)
Directions See How It's Made
- Melt 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.
- Stir 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.
- Return mixture to Dutch oven; add milk.
- Cook until thoroughly heated.
- Garnish with sage sprigs if desired.