Creamy Pumpkin Soup

Sprinkle with toasted croutons, if desired.

Yield: 5 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Calories:

122 (23% from fat)

Fat:

3.1g (sat 0.8g,mono 1.2g,poly 0.7g)

Protein:

5.5g

Carbohydrate:

19.9g

Fiber:

2.3g

Cholesterol:

1mg

Iron:

2mg

Sodium:

228mg

Calcium:

102mg