Prep 10 mins
Cook 30 mins
- 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)
- 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.
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.
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!
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.