Creamy Pumpkin Soup

Serves: 10
Total Calories: 121


1 cup onion chopped
1/4 cup butter or margarine
2 tablespoons flour
3 cups water
1 (16-ounce) can pumpkin
4 teaspoons chicken bouillon
1 tablespoon tomato paste
1 teaspoon sugar
1/8 teaspoon white pepper ground
2 cups half and half
nutmeg Ground


At least 45 minutes or up to 1 day before serving:

In a 3-quart saucepan over medium heat, sauté onion in butter or margarine for 5 minutes or until transparent. Add flour. Cook and stir for 1 to 2 minutes.

Add water, pumpkin, bouillon granules, tomato paste, sugar and pepper. Stirring, bring to a boil reduce heat to low and simmer for 15 minutes or until onions are tender. Remove from heat cool slightly. Place half of the mixture at a time in a blender container cover. Blend at high speed for 30 seconds or until very smooth. Return mixture to saucepan. If making ahead, transfer to a medium bowl cover and refrigerate.

About 15 minutes before serving:

Reheat soup if necessary. Remove from heat. Stir in half-and-half. Thin with milk to desired consistency. Over low heat, bring to just under boiling.

Serve in small heatproof cups or mugs. Garnish with a sprinkle of nutmeg if desired.

Nutritional Facts:

Serves: 10
Total Calories: 121
Calories from Fat: 91

This Creamy Pumpkin Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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