Pumpkin Vegetable Soup Recipes

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PUMPKIN VEGETABLE SOUP

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



Pumpkin Vegetable Soup image

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

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

VEGETARIAN PUMPKIN SOUP

The most delicious pumpkin soup ever! Great on a cool, crisp fall night.

Provided by mriz1288

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 58m

Yield 6

Number Of Ingredients 10



Vegetarian Pumpkin Soup image

Steps:

  • Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
  • Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
  • Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.2 g, Cholesterol 29.3 mg, Fat 10.4 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 6 g, Sodium 667.2 mg, Sugar 5.6 g

3 vegetarian sausage links, or more to taste
½ onion, minced
1 cup mushrooms
1 clove garlic
1 tablespoon Italian seasoning
1 (15 ounce) can pumpkin puree
1 quart vegetable broth
1 cup light cream
¼ cup grated Parmesan cheese
2 teaspoons hot sauce

CURRIED PUMPKIN-VEGETABLE SOUP

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 11



Curried Pumpkin-Vegetable Soup image

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
  • Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

Nutrition Facts : Calories 125, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 1/2 cups, Sodium 400 mg, Sugar 11 g

1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 cups frozen mixed vegetables (from 1-lb bag)
1 can (15 oz) pumpkin
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) fat-free chicken broth with 33% less sodium
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons curry powder
1 teaspoon paprika

PUMPKIN AND VEGETABLE SOUP

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



Pumpkin and Vegetable Soup image

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

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

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