Pumpkin Vegetable Soup
Total TimePrep: 5 min. Cook: 35 min.
- 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
- 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 Facts1-1/2 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.
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!!
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!
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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