March 19, 2010, Newsletter Issue #298: Spiced Pumpkin Soup
Tip of the Week
Sprinkle this soup with homemade toasted croutons, if desired.
2 teaspoons butter
1 cup onion, chopped
3/4 teaspoon dried rubbed sage
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
3 tablespoons flour
4 1/2 cups chicken broth
1 Tablespoon tomato paste
1/4 teaspoon salt
3 cups fresh pumpkin, peeled and cubed
(about 1 pound)
1 cup apple, peeled and chopped
1/2 cup evaporated skim milk
Sage sprigs, optional
Over medium heat melt butter in a Dutch oven. Add onion and saute three minutes until softened.
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 and cool slightly.
In batches place mixture in a blender and process until smooth.
Return mixture to Dutch oven, add milk and cook over medium heat until
heated through.
Garnish with sage sprigs, and croutons if desired.
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