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Pumpkin Vegetable Soup Recipe

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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."

This recipe is:

Healthy

Diabetic Friendly

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Pumpkin Vegetable Soup Recipe

Prep: 5 min. Cook: 35 min.

Yield: 7 Servings

5 35 40

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. Yield: 7 servings.

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

Originally published as Pumpkin Vegetable Soup in Light & Tasty October/November 2002, p33

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(1-1) of 1 reviews

Reviewed on Oct. 14, 2010 by cheriwinkle

I have been researching recipes to expand my use of 'the great pumpkin'. This is a wonderful soup--beautiful golden color, wonderful flavor! It does not have a heavy pumpkin flavor as when you do the usual puree of pumpkin type soup. The consumer is more than likely to ask what's in it. For my personal taste, I would add some freshly ground pepper or cayenne to give it just a bit of a kick. This is going in my favorites!