Pumpkin Vegetable Soup Recipe

Name: Pumpkin Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 Tbsp. butter; 3 c. chicken or beef broth; 1/2 bag frozen mixed vegetables; 1 large potato; 1 stalk celery, sliced; 1 (16 oz.) can garbanzos or white kidney beans; 1 (16 oz.) can pumpkin puree; 1/2 tsp. salt; 1/4 tsp. ground nutmeg; 1/8 tsp. white pepper; 1/2 pt. heavy or whipping cream

Servings: persons

1 large onion, chopped
2 Tbsp. butter
3 c. chicken or beef broth
1/2 bag frozen mixed vegetables
1 large potato
1 stalk celery, sliced
1 (16 oz.) can garbanzos or white kidney beans
1 (16 oz.) can pumpkin puree
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. white pepper
1/2 pt. heavy or whipping cream

1
In a Dutch oven, saute onion 5 minutes in hot butter.
2
Add broth and heat to boiling; add vegetables, potato, celery and beans.
3
Then cover and cook until potatoes are tender.
4
Add pumpkin and seasoning; over high heat, heat to boiling.
5
Cover and reduce to low; cook 5 minutes.
6
Stir in cream and heat through.
7
Serve in hollowed out pumpkin.
8
Can add small amount of raw pumpkin, put in with vegetables, if desired.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 large onion, chopped, 2 Tbsp. butter, 3 c. chicken or beef broth, 1/2 bag frozen mixed vegetables, 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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