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Creamy Pumpkin Soup
Markman Family, Norwalk, CT
“It was delicious, still in my memory from fall!” Valerie Markman
INGREDIENTS Serves 6
2 teaspoons margarine
1 cup chopped yellow 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 pound)
1 cup chopped peeled McIn- tosh or other sweet cooking apple
1⁄2 cup evaporated skim milk
Toasted croutons and sage sprigs, for garnish (optional)
PREPARATION
1. Melt the margarine in a Dutch oven over medium heat. Add the onion and sauté 3 minutes. Add the sage, curry powder and nut- meg and cook until fragrant, about 30 seconds. Stir in the flour and cook 30 seconds, stirring frequently.
2. Add the broth, tomato paste and salt, whisking to com- bine. Stir in the pumpkin and apple, raise the heat to medium-high and bring to a boil. Lower heat to medi- um-low, cover and simmer until the pumpkin is tender, about 25 minutes, stirring occasionally.
3. Remove from heat and
let cool slightly. Pour the mixture into a blender or food processor and blend or process until smooth.
4. Return the soup to the pot over medium heat and stir in the milk. Cook until heated through. Ladle into serv-
ing bowls and garnish with toasted croutons and sage sprigs, if desired.
18 – TASTE OF HOME