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 or margarine; 3 c. chicken broth; 1 large potato, peeled and diced; 2 medium carrots, peeled and diced; 1 stalk celery, sliced; 1 c. frozen lima beans; 1 c. frozen corn; 1 (16 oz.) can navy beans; 1 (16 oz.) can pumpkin; 1/4 tsp. ground nutmeg; 1/8 tsp. pepper; 1/2 pt. heavy cream

Servings: persons

1 large onion, chopped
2 Tbsp. butter or margarine
3 c. chicken broth
1 large potato, peeled and diced
2 medium carrots, peeled and diced
1 stalk celery, sliced
1 c. frozen lima beans
1 c. frozen corn
1 (16 oz.) can navy beans
1 (16 oz.) can pumpkin
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1/2 pt. heavy cream

1
Saute onion in butter until translucent.
2
Add chicken broth and heat to boiling.
3
Add potato, carrots, celery, lima beans, corn and beans.
4
Cover and cook over low heat until the vegetables are just tender, about 15 minutes.
5
Add pumpkin, nutmeg and pepper.
6
Increase heat and bring to a boil.
7
Cover and reduce heat to low.
8
Cook 5 minutes.
9
Stir in cream and heat through.
10
Serve immediately.

600

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 13 ingredients. The key ingredients include: 1 large onion, chopped, 2 Tbsp. butter or margarine, 3 c. chicken broth, 1 large potato, peeled and 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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