University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Pumpkin Soup
Total : 30 min

Ingredients:

  • 1 teaspoon margarine
  • ¾ cup finely chopped onion
  • 2 cups pureed cooked pumpkin or 1 can (16 ounces) pumpkin
  • 2 cups low sodium chicken broth
  • 1/8 teaspoon nutmeg
  • 1 cup nonfat milk

Directions:

  1. Melt margarine in a medium saucepan. Sauté onion until softened, about 5 minutes.
  2. Add pumpkin, broth and nutmeg. Stir to mix well.
  3. Bring to a boil. Reduce the heat and simmer for 15 minutes.
  4. Add milk and heat thoroughly, but do not boil. Serve at once.
Exchange: 1 starch
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 1-cup servings
 Amount Per Serving
 Calories 60      Calories from Fat 10
% Daily Value 
2%0% Total Fat 1g0g
0%0% Cholesterol   0mg0mg
14%0% Sodium   340mg0mg
3%0% Total Carbohydrate   10g0g
12%0%   Dietary Fiber   3g0g
0%   Sugars   0g
6%0% Protein   3g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: