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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.1
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 284.1 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Pumpkin Vegetable Soup calories by ingredient
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Pumpkin Vegetable Soup

Submitted by: KLWOZNIAK

Introduction

Adapted from allrecipes Adapted from allrecipes
Number of Servings: 6

Ingredients

    1 1/2 cup(s) pumpkin, peeled and cubed (raw 1-inch cubes) from a small sugar pumpkin
    1 Tbsp olive oil
    1/2 tsp table salt
    1/2 tsp black pepper
    1 cup diced onion
    1/2 cup diced carrot
    1/2 cup diced celery
    3 cups low sodium vegetable broth (or chicken broth)
    1 cup diced fresh tomatoes (or 1 can diced tomatoes, drained)
    1 cup cooked brown or wild rice

Tips

Nutritional info with wild rice:
Calories 107.7
Total Fat 3.0 g
Cholesterol 0.0 mg
Sodium 283.7 mg
Total Carbohydrate 20.2 g
Dietary Fiber 3.0 g
Protein 2.4 g


Directions

Saute vegetables in oil in stockpot for about 5 minutes. Add broth and bring to a boil. Simmer (covered) for about 1 hour, until pumpkin is tender. Stir in cooked rice. Serve hot.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KLWOZNIAK.






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