University of Illinois Extension
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Pumpkin Vegetable Soup
Total : 30 min


  • 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


  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 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: