Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.
Curried Pumpkin-Vegetable Soup
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 11
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 2 cups frozen mixed vegetables (from 1-lb bag)
- 1 can (15 oz) pumpkin
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14 oz) fat-free chicken broth with 33% less sodium
- 1/2 cup water
- 1/2 teaspoon sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon paprika
Instructions
-
Step1In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
-
Step2Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.
Nutrition
125
Calories
2g
Total Fat
7g
Protein
29g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 1/2 cups
- Calories
- 125
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 400mg
- 17%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 11g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 425%
- 425%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 18%
- 18%
Exchanges:
1 1/2 Starch; 1 Vegetable;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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