Pumpkin-Tomato Soup

Pumpkin-Tomato Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 427.7
  • Total Fat: 15.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,454.9 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 11.1 g
  • Protein: 14.3 g

View full nutritional breakdown of Pumpkin-Tomato Soup calories by ingredient
Submitted by:

Introduction

Delicious! Original recipe called for 2 cups of pumpkin. I was thinking about leaving the pumpkin out altogether but it's simply delicious with the 1 cup in it. Delicious! Original recipe called for 2 cups of pumpkin. I was thinking about leaving the pumpkin out altogether but it's simply delicious with the 1 cup in it.
Number of Servings: 1

Ingredients

    3/4 cup finely chopped green pepper
    3/4 cup finely chopped celery
    1/4 cup finely chopped onion
    1/4 cup chopped fresh parsley
    1 cup cooked pumpkin (canned)
    1 (14 -ounce) can tomatoes (no salt added)
    2 cups low sodium chicken broth
    Salt and pepper to taste


Directions

Place olive oil, green pepper, celery, onion, parsley, pumpkin and tomatoes in a large pot. Use an immersion blender to further chop the vegetables until finely chopped. Add chicken broth and bring to a boil. Reduce heat and cook for about 45 minutes. Makes 6 1-cup servings.

Number of Servings: 1

Recipe submitted by SparkPeople user IMNENA23.

Rate This Recipe