pumpkin vegetable soup

Name: PUMPKIN VEGETABLE SOUP
Ingredients: 1 large onion, chopped; 2 tablespoon(s) olive oil; 4 cup(s) reduced sodium chicken broth; 2 medium potatoes, peeled and cubed; 2 large carrots chopped; 2 - celery ribs chopped; 2 cup(s) frozen corn; 1 can(s) 15 oz. solid-pack pumpkin; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/4 teaspoon(s) ground nutmeg

(2 RATINGS)

15 Pinches

Ellen Schenker

Smithtown, NY

Updated on Dec 2, 2011

This is a creamy soup without using any type of milk or cream. You can make it even more figure friendly by leaving out the potatoes

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

1 large onion, chopped
2 tablespoons olive oil
4 cups reduced sodium chicken broth
2 medium potatoes, peeled and cubed
2 large carrots chopped
2 - celery ribs chopped
2 cups frozen corn
1 can 15 oz. solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

How To Make pumpkin vegetable soup

Step 1

In a large saucepan saute onion in olive oil till tender. Add the broth potatoes carrots, celery and corn. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 10 minutes longer or until heated through
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes