Creamy Pumpkin Soup - for weight watching people

READY IN: 40mins
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.

Ingredients Nutrition

Directions

  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.

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