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Fresh Pumpkin Soup

Pumpkin Soup 

Fresh Pumpkin Soup

click to enlarge Kroger_9.30_cropped.jpg

INGREDIENTS:

  • 2 teaspoons butter
  • 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 1/2oz.) cans low- salt chicken broth
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt
  • 3 cups cubed peeled fresh pumpkin
  • 1 cup peeled McIntosh or other sweet
    cooking apple
  • 1/2 cup evaporated skim milk
  • DIRECTIONS:
    Melt butter in a Dutch oven over medium heat. Add onion and saute 3 minutes. Add sage, curry, and nutmeg and stir for 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 and allow to cool slightly.

    Place mixture in a blender or food processor and process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated.

    Appeared in print 9/30/09
    • Fresh Pumpkin Soup

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    ummmy!

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