Curried Pumpkin-Vegetable Soup

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

  • 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
  • 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.
  • 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.
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