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Pumpkin Soup

Harvest Pumpkin Soup

Harvest Pumpkin Soup. Nothing says fall like pumpkin soup! Pumpkin is lower in carbohydrate than other starchy vegetables, and is high in vitamin A and fiber. Serve this soup with a large salad for a complete meal.

 

  • Total Time: :35
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 teaspoons canola oil
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 32 ounces reduced-sodium, fat-free chicken broth
  • 1 (15-ounce) can pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon ground black pepper

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes or until clear.
  2. Add the remaining ingredients. Bring to a boil; reduce the heat and simmer for 15 minutes.
  3. After the soup has cooled, transfer it to a blender and blend until smooth or use an immersion blender in the pot and blend until smooth.

Notes

  • MAKE IT GLUTEN-FREE: Make sure to purchase gluten-free chicken broth and verify all other ingredients are gluten-free and this dish can be gluten-free.
  • Author: Everyday Eileen
  • Prep Time: :15
  • Cook Time: :20
  • Category: Soup
  • Method: Stove Top
  • Diet: Diabetic

Nutrition

  • Serving Size: 4

Find it online: https://goingmywayz.com/harvest-pumpkin-soup/