Freshen up your fall dinner! Canned pumpkin, tomatoes, and broth become the base for a tasty, colorful soup. Pumpkin is an excellent source of vitamin A.
Calories 125, Fat 2g, Sodium 400mg, Carbs 41g, Fiber 9g, Sugar 11g, Protein 7g
Curried Pumpkin-Vegetable Soup
Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.
1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 cups 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 1/2 teaspoons curry powder
1 teaspoon paprika
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.
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.
Pumpkin is an excellent source of vitamin A. This nutrient is important for night vision and maintaining healthy skin.
Calories 125, Fat 2 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 400 milligrams, Carbs 41 grams, Fiber 9 grams, Sugar 9 grams, Protein 7 grams