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."
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES:7 servings
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES: 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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Pumpkin Vegetable Soup in Light & Tasty October/November 2002, p33

Nutritional Facts

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.

Reviews for Pumpkin Vegetable Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 21, 2014

"This was a nice change from the creamy versions. I adjusted the ingredients to use up some things I had on hand, and it worked great! I used about a cup of frozen Cajun style mirepoix (chopped onions, green peppers and celery), a cup of Trager Joe's frozen Roast Corn, I also used a package of frozen Mediterranean style veggies (lightly seasoned cut up carrots, zucchini and potatoes ), and I also added a couple extra seasonings (McCormick's Cuban seasoning and a little Melting Pot Garlic and Wine seasoning). I left out the lima beans since neither of us like them, but think I will add a can of black beans next time (probably Trader Joe's Cuban style). The main reason I gave just four stars was that it needed more seasoning to suit us. Definitely going to make it again!!"

MY REVIEW
Reviewed Mar. 4, 2014

"This soup is delicious! I used edamame instead of lima beans & creamed corn because I didn't have regular. I added extra pepper to give it just a little kick. Very tasty!"

MY REVIEW
Reviewed Oct. 14, 2010

"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!"

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