Autumn Harvest Pumpkin Soup

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'Tis the season for pumpkin. Pumpkin is highly nutritious and is a good source of vitamins and minerals. The roasted seeds make a nutritious snack, and it is popular for pies or breads. Pumpkin makes a hearty soup either on its own, or adding pureed pumpkin to other soups.


Autumn Harvest Pumpkin Soup

6 cups vegetable or chicken broth
2 1/2 cups water
2 pounds pumpkin, peeled and cut into 1 in. cubes
2 medium onions, chopped (about 1 1/2 cups)
salt, if desired, to taste
1/4 tsp. black pepper
1 Tbsp. flour
1/4 cup cold water
1 cup lowfat milk or soy milk
1. In a stockpot or saucepan, heat the broth and add pumpkins, onions, salt and pepper. Cook the soup until the pumpkin is soft, about 20 minutes.*
2. Puree the soup in batches in a blender, food processor, or force through a sieve.
3. Return the soup to the pan. Put the flour in a cup, and add the water, stirring until smooth. Add the flour mixture to the soup and heat, stirring, until the soup comes to a boil.
4. Add the milk, and correct the seasonings before stirring.
* If you prefer you can also use a crockpot, and either mash the pumpkin or puree as above. Then follow steps 3 and 4 just before serving.

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