Pumpkin Vegetable Soup Recipe

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Ingredients:

Serving

1 large onion, chopped
2 tbsp butter
4 cups reduced-sodium chicken or vegetable broth
2 medium potatoes, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
1 cup cooked fresh or frozen lima beans
1 cup fresh or frozen corn
1 can (15 oz) solid- pack pumpkin
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp ground nutmeg

Directions:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through. Yield: 7 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	209.48 Kcal (877 kJ)
Calories from fat	69.4 Kcal
		% Daily Value*
Total Fat	7.71g	12%
Cholesterol	20.89mg	7%
Sodium	753.25mg	31%
Potassium	554.2mg	12%
Total Carbs	27.36g	9%
Sugars	7.18g	29%
Dietary Fiber	4.48g	18%
Protein	7.32g	15%
Vitamin C	6.3mg	10%
Vitamin A	0.6mg	21%
Iron	1.6mg	9%
Calcium	69.7mg	7%

Amount Per 100 g
Calories	69.19 Kcal (290 kJ)
Calories from fat	22.92 Kcal
		% Daily Value*
Total Fat	2.55g	12%
Cholesterol	6.9mg	7%
Sodium	248.78mg	31%
Potassium	183.04mg	12%
Total Carbs	9.04g	9%
Sugars	2.37g	29%
Dietary Fiber	1.48g	18%
Protein	2.42g	15%
Vitamin C	2.1mg	10%
Vitamin A	0.2mg	21%
Iron	0.5mg	9%
Calcium	23mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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