Use fresh pumpkin and fall apples to make this low-fat creamy pumpkin soup that's great for a first course or a light supper. Sprinkle with toasted croutons, if desired.
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)
How to Make It
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.
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This soup was great!!!! As it was cooking I was nervous all of the flavors wouldn't meld, but they turned out lovely. I baked the pumpkin ahead of time, so the soup cooked much more quickly. My boyfriend loved it! I will definitely cook this again.
This soup is delicious! I followed the recipe with one exception: I used whipping cream instead of evaporated milk. It was creamy and very flavorful. My husband said the soup tasted like it was from a fine restaurant.
Excellent-Nothing but raves from the dinner guests. I substitued half and half for the evaporated skim milk, so add 160 calories for the total pot of soup . I also added a table spoon of Tabasco chipotle for just a hint of heat. I will make it again many times!!
We loved this recipe. It was a quick and easy weeknight meal, yet full of complex flavors. It paired well with the Black Bean Tomato Soup. I did make some adjustments: doubled the mustard/cider mixture, used Trader Joe's Light Brie (still super creamy), and substituted spinach for the arugula because neither my husband nor I am a fan of arugula. Even our 17-month-old liked the quesadillas!
Yummy - what a wonderful fall meal! I cooked the pumpkin (whole) in the oven first so it was easy to peel/cut. I also garnished bowls of soup with some crumbled bacon and finely chopped walnuts toasted with a bit of cinnamon. My husband will definitely have me make it again.
We served this for a dinner party with crab meat served on top as a garnish. Everyone loved it and came back for seconds. It worked really well with the crab meat. We are going to make it again for Thanksgiving.