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

Ingredients:

  • 2 tablespoons olive or vegetable oil
  • 2 tomatoes, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 onion, chopped
  • ½ teaspoon nutmeg
  • 2 cups cubed cooked pumpkin
  • 2 cups chicken broth

Directions:

  1. Sauté tomatoes, green chiles, onion and nutmeg in oil for about 5 minutes in a large pan.
  2. Add pumpkin and chicken broth and bring to a boil, stirring until well blended.
  3. Reduce heat to a simmer and cook, covered, for 15 to 20 minutes.
Exchange: .5 starch, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 1-cup servings
 Amount Per Serving
 Calories 80      Calories from Fat 45
% Daily Value 
8%0% Total Fat 5g0g
0%0% Cholesterol   0mg0mg
15%0% Sodium   370mg0mg
3%0% Total Carbohydrate   8g0g
4%0%   Dietary Fiber   1g0g
0%   Sugars   0g
4%0% Protein   2g0g
* 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: