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Soup: 2 pt. Creamy Pumpkin Soup

Source of Recipe

Cooking Light Magazine


List of Ingredients

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 (about 1 lb)
1 cup chopped peeled McIntosh or other sweet cooking apple
1/2 cup evaporated skim milk
Sage sprigs (optional)


Recipe

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.

Makes 5 servings (1 cup)

Cals 122 - Fat 3.1g - protein 5.5gr - Carbs 19.9g - Fiber 2.3g - Chol 1mg - Sodium 228mg
1 Cup = 2 pts