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Pumpkin Soup
Submitted by Jen @ Peanut Butter and Peppers on October 2, 2012 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
Ingredients
- 2 Tablespoons Butter
- ½ cups Onion, Diced
- ¾ cups Apple, Peeled, Diced
- 2 cups Fresh Pumpkin, Roasted Or Canned Pumpkin (not Pie Filling)
- 1 Tablespoon Sage Leaves, Or Half The Amount Of Dried Sage
- 3 cups Chicken Broth, Low-Sodium
- 1 cup Unsweetened Coconut Milk, Or Non Fat Milk
- Salt And Pepper, to taste
Preparation Instructions
In a stockpot over medium heat, melt butter and saute onion, apples, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture with a hand immersion blender or pour in batches into a food processor or blender.
Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the coconut milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Recipe adapted from Skinny Bitch Cookbook.
