Thursday, August 21, 2014

Cream of Pumpkin Soup

Today a friend and I got together for lunch after not seeing one another for several months. We had a wonderful time of visiting over a simple meal of soup, muffins, fruit and a cup of chai. This simple recipe for Cream of Pumpkin Soup has been adapted from several recipes that I have made over the years, none of them really very pleasing and always missing something. The soup is creamy and tastes mildly like pumpkin- pie-in-a-bowl. Blessings...

Recipe:

2 14-oz. cans 99% fat-free chicken broth
1/4 cup chopped onion
1 tbsp. butter
2-1/4 cups canned pure pumpkin
1-1/2 cups chopped, peeled sweet apple such as Gala or Golden Delicious
1 tbsp. dark brown sugar, packed
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
dash ground white pepper
3/4 cup half-and-half

1. In a 3 qt. saucepan, saute' onion in the butter until soft, but not brown.
2. Add the chopped apple and 1 can of broth; bring to a boil. Lower heat, cover and simmer until apple is tender, about 10 minutes. Remove from heat.
3. Puree mixture in blender in 2 batches and return to saucepan.
4. Add remaining ingredients and whisk until smooth.
5. Heat over medium-low heat until heated through, stirring occasionally.

Yield: 7 cups
130 calories per cup
4 gms. fiber


2 comments:

  1. This friend loved the soup. It was absolutely delicious, as were the muffins, fruit and chai.

    Even more, though, the friend enjoyed her time of fellowship around your warm and inviting table.

    Love,
    Patti

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  2. Thank you so much Patti! I'm looking forward to our future lunches together. Blessings, my friend.

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