University of Illinois Extension
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Pumpkin Soup
Total : 30 min


  • 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


  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% Total Fat 1g
0% Cholesterol   0mg
14% Sodium   340mg
3% Total Carbohydrate   10g
12%   Dietary Fiber   3g
0%   Sugars   0g
6% Protein   3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: