Pumpkinvegetablesoupquickeasy Recipes

PUMPKIN AND VEGETABLE SOUP

Pumpkin and Vegetable Soup image

Enjoy our Pumpkin and Vegetable Soup anytime of the year. Made with canned pumpkin, you can prepare creamy Pumpkin and Vegetable Soup anytime you wish. Paprika, ground cinnamon and black pepper give this dish a unique taste that your loved ones will want again and again.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 Tbsp. KRAFT Lite Zesty Italian Dressing
2 carrots, cut into 1/4-inch-thick slices
2 stalks celery, cut into 1/4-inch-thick slices
1 onion, chopped
1 clove garlic, minced
1 can (15 oz.) canned pumpkin
3 cups water
1 can (14.5 oz.) fat-free reduced-sodium vegetable broth
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
Stir in sour cream.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

PUMPKIN VEGETABLE SOUP

Pumpkin Vegetable Soup image

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."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 583mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

PUMPKIN-VEGETABLE SOUP (QUICK & EASY)

Pumpkin-Vegetable Soup (Quick & Easy) image

This is a recipe for one of those busy nights when you want something hot and hearty! Easy to use ingredients, with minimal chopping! Very satisfying and delicious.

Provided by breezermom

Categories Onions

Time 45m

Yield 11 cups

Number Of Ingredients 13

Ingredients

1 1/2 cups onions, chopped
2 tablespoons butter, melted
3 cups chicken stock (canned chicken broth can be substituted)
1 (19 ounce) can garbanzo beans (chick-peas)
1 cup potato, peeled and diced
1 cup carrot, sliced
1 cup frozen lima beans
1/2 cup celery, sliced
1 (16 ounce) can pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 cup whipping cream

Steps:

Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
Stir in whipping cream; cook until heated through.

Nutrition Facts : Calories 226.7, Fat 11.6, SaturatedFat 6.6, Cholesterol 37.2, Sodium 396.9, Carbohydrate 25.4, Fiber 4.3, Sugar 3.5, Protein 6.5

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