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This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples...and is sure to warm you up on a crisp autumn day. Jane Shapton of Portland, Oregon tops the creamy puree with a sprinkling of toasted pumpkin seeds
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 102 calories, 2 g fat (trace saturated fat), 0 cholesterol, 567 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.
Originally published as Fresh Pumpkin Soup in Light & Tasty October/November 2001, p13
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Reviewed on Oct. 21, 2012 by herrojoa
Was different, I added a little fresh nutmeg on top, which I felt added to it
Reviewed on Nov. 14, 2011 by amandamkarlin
My daughter and I love all sorts of soups and always the freshest ingredients, so we were looking forward to eating this. However, we did not like the flavor at all and will not be making it again. We threw it all out.
Reviewed on Feb. 09, 2011 by Miss Olivia Jean
My mom and I made this, it really was disgusting, we threw the whole thing away, and we eat about anything, I'd never make this again
Reviewed on Oct. 19, 2010 by 46hillbilly
If time is a factor with Fresh; use a pressure cooker to cut the time to about 45 minutes under 15 pounds pressure.Apples too.Blend well and strain for Smooth texture.
If time is a factor with Fresh; use a pressure cooker to cut the time to about 45 minutes under 15 pounds pressure.
Apples too.
Blend well and strain for Smooth texture.
Reviewed on Oct. 21, 2009 by haben96
I can't wait to make this soup. What type of pumpkin should I use?
Reviewed on Oct. 04, 2009 by Cookjoy
Thanks for the recipe!!
Reviewed on Feb. 20, 2009 by keverwann
We made it with pears instead of apples and it turned out nicely.
Reviewed on Oct. 27, 2008 by cutlarie
Fantastic soup. Preparation is very time consuming, but once that is done very easy. Soup is lovely and doesn't have the heavy cream base most pumpkin or squash soups contain. My husband loved it!
Reviewed on Oct. 04, 2008 by oregonphoenix
Hi, jkjdk :) This recipe should work for you -- just substitute a large can of pumpkin for the fresh. Cook the apples in a large pot with a little of the chicken broth to keep them from sticking. When they're soft, process them in the blender after they've cooled a bit. Combine everything in your slow cooker, or return it to the large pot. Heat slowly to prevent sticking. Serve with hearty, whole grain rolls. Yum :)TD
Hi, jkjdk :) This recipe should work for you -- just substitute a large can of pumpkin for the fresh. Cook the apples in a large pot with a little of the chicken broth to keep them from sticking. When they're soft, process them in the blender after they've cooled a bit. Combine everything in your slow cooker, or return it to the large pot. Heat slowly to prevent sticking. Serve with hearty, whole grain rolls. Yum :)
TD
Reviewed on Oct. 02, 2008 by jkjdk
Do you have a recipe using canned pumpkin? I like pumpkin soup but avoid cooking fresh.
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