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Recipe Detail

Creamy Pumpkin Soup

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Number of Servings:

Ingredients:

  1. 1 tablespoons - olive oil
  2. 1 - large onion diced
  3. 3 stalks - celery diced
  4. 2 - carrots peeled, diced
  5. 2 cups - canned pumpkin
  6. 6 cups - chicken broth
  7. 1 pinchs - of ground cloves
  8. 1/2 teaspoons - curry powder
  9. 1/2 teaspoons - cinnamon
  10. 1 cups - low-fat milk
  11. - salt to taste

Directions:

1. Add olive oil to large pot. Add onion, celery and carrots. Sauté for about 5 minutes to soften vegetables.

2. Add pumpkin, broth and spices and bring to a boil; then reduce heat. Simmer for 30 minutes.

3. Remove from heat and let cool for 15 minutes.

4. Purée soup in blender (carefully, holding onto the lid tightly so the heat doesn't make it pop off while blending) OR use a hand blender to blend soup in pot.

5. Whisk in low-fat milk and reheat before serving. Add salt, as needed.


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