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