Pumpkin-Vegetable Soup (Quick & Easy) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 20 |
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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. Ingredients:
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:
1. Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
2. Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
3. Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
4. Stir in whipping cream; cook until heated through.
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