Creamy Pumpkin Soup (Cooking Light)
Yield: 5 servings (serving size: 1 cup)
2 teaspoons stick 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-salt chicken broth
1 tablespoon tomato paste
1/4 teaspoon salt
3 cups cubed peeled fresh pumpkin (1 pound)
1 cup chopped peeled McIntosh or other sweet cooking apple
1/2 cup evaporated skim milk
Sage sprigs (optional)
Melt margarine in a Dutch oven over medium heat. Add onion; sauté 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.
Calories:122 (23% from fat)
Fat:3.1g (sat 0.8g,mono 1.2g,poly 0.7g)
This soup was very bland. Even with the curry spice in it. I will probably not be making this again, although I do like the picture that goes with it. This soup stained my blade in the food processor a bright yellow. Anybody have ideas of trying to get out?