Pumpkin Soup

Name: Pumpkin Soup
Ingredients: 1 medium onion, chopped; 2 teaspoons butter; 2 cups fresh pumpkin puree (I prefer to make the mashed pumpkin myself, but you can use canned if you like); 4 cups chicken broth; 2 bay leaves; 12 teaspoon sugar; 12 teaspoon curry powder; 18 teaspoon nutmeg; 1 tablespoon dried parsley; 1 cup skim milk; 1 cup half-and-half; 2 teaspoons salt; fresh ground black pepper

13 ingredients

11 steps

Ingredients

1 medium onion, chopped
2 teaspoons butter
2 cups fresh pumpkin puree (I prefer to make the mashed pumpkin myself, but you can use canned if you like)
4 cups chicken broth
2 bay leaves
12 teaspoon sugar
12 teaspoon curry powder
18 teaspoon nutmeg
1 tablespoon dried parsley
1 cup skim milk
1 cup half-and-half
2 teaspoons salt
fresh ground black pepper

Directions

1

If using fresh pumpkin, peel pumpkin and cut into 1 inch cubes.
2

Boil until tender, similar to making mashed potatoes.
3

When they are soft, drain off water and mash by hand.
4

Set aside for later.
5

Saute onion with butter in a large dutch oven until golden brown.
6

Stir in pumpkin, chicken broth, bay leaves, sugar, curry powder, nutmeg, and parsley.
7

Bring to simmer and simmer uncovered for 15 minutes, stirring occasionally.
8

Add milk in a thin stream, stirring while adding.
9

Do the same with the half and half.
10

Add salt and pepper, and simmer for an additional 5-10 minutes.
11

Serve hot.