Curried Pumpkin-Vegetable Soup

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

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  • prep time 20 min
  • total time 20 min
  • ingredients 11
  • servings 4
 

Ingredients

1
teaspoon olive oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, minced
2
cups Green Giant™ frozen mixed vegetables (from 1-lb bag)
1
can (15 oz) pumpkin
1
can (14.5 oz) diced tomatoes, undrained
1
can (14 oz) fat-free chicken broth with 33% less sodium
1/2
cup water
1/2
teaspoon sugar
1 1/2
teaspoons curry powder
1
teaspoon paprika

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LOCATION

Steps

  • 1 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.
  • 2 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.
  • 1 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.
  • 2 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.

EXPERT TIPS

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Expert Tips

Pumpkin is an excellent source of vitamin A. This nutrient is important for night vision and maintaining healthy skin.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 cups
Calories
125
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
400mg
400%;
Total Carbohydrate
29g
29%
(Dietary Fiber
9g
9%
  Sugars
11g
11%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
425%;
Vitamin C
20%;
Calcium
10%;
Iron
18%;
Exchanges:
1 1/2 Starch; 1 Vegetable;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.