Recipe

Creamy Pumpkin Soup (microwave) Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Melt margarine in a Dutch oven over med-heat/flame.
Step #3 Add onion; saute 3 mins.
Step #4 Add sage, curry powder, & nutmeg; cook 30 seconds.
Step #5 stir in the flour; cook 30 seconds.
Step #6 Add broth, & salt, tomato paste, stirring well with a whisk.
Step #7 stir in the pumpkin & apple; bring to a boil.
Step #8 Cover, reduce heat, & let simmer 25 mins or until pumpkin is tender, stirring every once in awhile.
Step #9 remove this from heat; cool slightly.
Step #10 2.
Step #11 Place mixture in a mixer or food processor/blender; process until smooth.
Step #12 Return mixture to Dutch oven; add milk.
Step #13 cook this until thoroughly heated.
Step #14 Garnish with sage sprigs, if desired.
Step #15 Yield: 5 servings (serving size: 1 c).
Step #16 CALORIES 122; (23% from fat); FAT 3.
Step #17 1g (sat 0.
Step #18 8g, mono 1.
Step #19 2g, poly 0.
Step #20 7g); PROTEIN 5.
Step #21 5g; CARB 19.
Step #22 9g: FIBER 2.
Step #23 3g: CHOL 1mg; IRON 2mg; SODIUM 228mg; CALC 102mg.
Step #24 --.
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