Pumpkin Vegetable Soup Recipe

Name: Pumpkin Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 large chopped onion; 2 Tbsp. margarine; 3 c. chicken broth; 1 large potato, diced; 1 c. frozen lima beans; 1 c. frozen yellow corn; 2 medium carrots, peeled and diced; 1 stalk celery, sliced; 16 oz. can chickpeas; 2 c. pumpkin puree; 1/2 tsp. salt; 1/4 tsp. nutmeg; 1/8 tsp. white pepper; 1/2 pt. heavy cream

Servings: persons

1 large chopped onion
2 Tbsp. margarine
3 c. chicken broth
1 large potato, diced
1 c. frozen lima beans
1 c. frozen yellow corn
2 medium carrots, peeled and diced
1 stalk celery, sliced
16 oz. can chickpeas
2 c. pumpkin puree
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper
1/2 pt. heavy cream

1
In a 3-quart container, melt margarine and saute onion.
2
Add chicken broth and heat to boiling.
3
Add potatoes, beans, corn, carrots, celery and peas; cover and cook until tender.
4
Mix together pumpkin, salt, nutmeg and white pepper.
5
Heat until boiling; reduce to low heat and cook 15 minutes.
6
(Mix this pumpkin mixture with the vegetable mixture, then heat as directed.)
7
Stir in cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large chopped onion, 2 Tbsp. margarine, 3 c. chicken broth, 1 large potato, diced, and more.

Yes, Pumpkin Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Vegetable Soup

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