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Puree of Pumpkin Soup Recipe

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This recipe for Puree of Pumpkin Soup is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. butter or margarine
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned fresh pumpkin puree
4 cups fat free chicken broth
1 tsp. salt
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1 bay leaf
1 cup fat-free half-and-half
Directions:
Directions:
In medium soup pot, melt butter or margarine. Saute onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in blender for a smoother texture or in food processor fitted with metal blade.

Return to soup pot. Add half-and-half and cook over moderate heat, sitting occasionally, until heated through. Adjust seasonings.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
It is so delicious substituting carrots for the pumpkin!

This can be frozen.

 

 

 

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