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pumpkin vegetable soup

(2 ratings)
Recipe by
Ellen Schenker
Smithtown, NY

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

(2 ratings)

Ingredients For pumpkin vegetable soup

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

How To Make pumpkin vegetable soup

  • 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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