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Pumpkin Soup

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 120
Fat 6g
Sodium 95mg
Total carbohydrate 12g
Fiber 3g
Protein  5g
2 cups onion, finely chopped
½ cup celery, finely chopped
2 Tbsp. vegetable oil
6 cups reduced-sodium chicken broth
1 can (15 ounces) pumpkin puree or 1 3/4 cup fresh pumpkin, pureed
1 bay leaf
1 cup evaporated milk, undiluted
 Salt, black pepper, and Parmesan cheese, to taste
  1. In a large pot, sauté onions and celery in oil until onions begin to get soft.
  2. Add broth, pumpkin puree, and bay leaf.
  3. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
  4. Remove bay leaf.
  5. Stir in evaporated milk.
  6. Cook over low heat 5 minutes. Do not boil.
  7. Season with salt, pepper and Parmesan cheese, if desired.

Keywords: celery, chicken broth, onions, pumpkin, soup, vegetables

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