Creamy Pumpkin Soup
Soups, Stews, Chowders Recipes
Yield: Makes 4 to 6 servings.
- 2 cups chopped onions
- 3 tablespoons butter
- 2 cups cooked pumpkin (fresh or canned)
- 1 carrot, diced
- 1 potato, diced
- 2 apples, peeled, cored, and diced
- 4 cups water
- 1-1/2 cups milk or apple juice
- 1/4 teaspoon cinnamon
- salt and pepper, to taste
Saute the onions in the butter, then add the other vegetables, apples, and water. Bring to a boil, and simmer for 20 minutes. Remove from heat. Add remaining ingredients and blend in a food processor or blender until creamy. Serve hot.
Reviews by Readers
Very savory. Note: this is not a dessert. – Reviewed by Diane Moraine
This is an excellent soup. I loved it. It is one of the best soups I have eaten. It reminds me of potato soup. – Reviewed by tammie hill
Wonderful! Thank you!! – Reviewed by PATRICIA DUNN
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