Best Pumpkin Vegetable Soup Recipes
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
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
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
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
CURRIED PUMPKIN VEGETABLE SOUP/STEW
I love fall for the abundace of sugar pumpkins, I usually have roasted pumpkin in the fridge. Always looking for different ways to use it, I found this recipe on Eat Better America and because I can never leave well enough alone..... I changed it.The original recipe called for frozen vegies, no beans, and just the curry powder. This soup was easy and tasty, not to mention healthy! Wonderful on a cold fall day. I hope you enjoy my variations.
Provided by Bobbie537
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
- 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
- 3. Add mashed pumpkin, stir to combine.
- 4. Add tomatos and chickpeas, stir to combine.
- 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
- 6. Let simmer until desired consistency. I prefer a thicker stew.
- 7. Enjoy!
Nutrition Facts : Calories 309.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 5.4, Sodium 623.9, Carbohydrate 50.4, Fiber 9.4, Sugar 11.6, Protein 13.2
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
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 (QUICK & EASY)
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
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
SLOW COOKER PUMPKIN VEGETABLE SOUP
This is a very forgiving recipe -- you can pretty much throw together whatever vegetables you have on hand. It's the pumpkin that makes it special.
Provided by Angel City Mom
Categories Easy
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.
PUMPKIN VEGETABLE SOUP
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
Provided by Ellen Schenker @schenkere
Categories Vegetable Soup
Number Of Ingredients 11
Steps:
- 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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