Pumpkin-Vegetable Soup (Quick & Easy)
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“This is a recipe for one of those busy nights when you want something hot and hearty! Easy to use ingredients, with minimal chopping! Very satisfying and delicious.”
Pumpkin-Vegetable Soup (Quick & Easy)
2 recipe photos
READY IN:45mins |
|
YIELD:11 cups |
UNITS:US |
Ingredients Nutrition
- 1 1⁄2 cups onions, chopped
- 2 tablespoons butter, melted
- 3 cups chicken stock (canned chicken broth can be substituted)
- 1 (19 ounce) can garbanzo beans (chick-peas)
- 1 cup potato, peeled and diced
- 1 cup carrot, sliced
- 1 cup frozen lima beans
- 1⁄2 cup celery, sliced
- 1 (16 ounce) can pumpkin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon white pepper
- 1 cup whipping cream
Directions
- Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
- Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
- Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
- Stir in whipping cream; cook until heated through.
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Pumpkin-Vegetable Soup (Quick & Easy)