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Pumpkin Vegetable Soup

Name: Pumpkin Vegetable Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 7 servings.
Ingredients: 1 large onion, chopped; 2 tablespoons butter; 4 cups reduced-sodium chicken or vegetable broth; 2 medium potatoes, peeled and cubed; 2 large carrots, chopped; 2 celery ribs, chopped; 1 cup cooked fresh or frozen lima beans; 1 cup fresh or frozen corn; 1 can (15 ounces) solid-pack pumpkin; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon ground nutmeg

4 reviews

Test Kitchen Approved

Total Time

Prep: 5 min. Cook: 35 min.

Makes

7 servings

Updated: Sep. 08, 2022

This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way."

Ingredients

1 large onion, chopped
2 tablespoons butter
4 cups reduced-sodium chicken or vegetable broth
2 medium potatoes, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
1 cup cooked fresh or frozen lima beans
1 cup fresh or frozen corn
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg

Directions

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

Nutrition Facts

1-1/2 cups: 153 calories, 4g fat (2g saturated fat), 9mg cholesterol, 583mg sodium, 27g carbohydrate (0 sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.