Recipe

Creamy Pumpkin Soup (microwave) Recipe


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Ingredients
  • 2 ts Stick margarine
  • 1/2 c Evaporated skim milk
  • 1/4 ts Salt
  • 3 c Cubed peeled fresh pumpkin --about 1 lb
  • 3/4 ts Dried rubbed sage
  • 1 c sliced onion
  • 1/4 ts Ground nutmeg
  • 3 tb All-purpose hr
  • 1 c sliced peeled mcintosh apples --or other sweet cooking apple
  • 1 tb Tomato paste
  • 30 oz Low-salt chicken broth
  • 1/2 ts Curry powder
  • Sage sprigs; optional

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 --.
  • Enjoy the Creamy Pumpkin Soup (Microwave) recipe

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