Creamy Pumpkin Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - olive oil
  • 1 - large onion, diced
  • 3 stalks - celery, diced
  • 2 - carrots, peeled, diced
  • 2 cups - canned pumpkin
  • 6 cups - chicken broth
  • 1 pinchs - of ground cloves
  • 1/2 teaspoons - curry powder
  • 1/2 teaspoons - cinnamon
  • 1 cups - low-fat milk
  • - 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.

    Brief Description

    Chicken broth, pumpkin and veggies with a little cinnamon and curry added.

    Main Ingredient:

    chicken broth

    Category:  Soups

    Cuisine:  Middle Eastern

    Prep Time: 30 min
    Cook Time: 40 min

    Notes

    Per serving: Calories 125, Fat 3g, Cholesterol 2mg, Carbs 20g, Protein 4g

    Source

    Sams Club Magazine

    Posted By:

    cookingmama

    Posted On:

    November 17, 2015

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