PUMPKIN VEGETABLE SOUP

Pumpkin Vegetable Soup

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Ellen Schenker

By
@schenkere

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

Rating:

★★★★★ 2 votes

Ingredients

  • 1 large
    onion, chopped
  • 2 Tbsp
    olive oil
  • 4 c
    reduced sodium chicken broth
  • 2 medium
    potatoes, peeled and cubed
  • 2 large
    carrots chopped
  • 2
    celery ribs chopped
  • 2 c
    frozen corn
  • 1 can(s)
    15 oz. solid-pack pumpkin
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 tsp
    ground nutmeg

How to Make PUMPKIN VEGETABLE SOUP

Step-by-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

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About PUMPKIN VEGETABLE SOUP

Course/Dish: Vegetable Soup




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