Nina's Pumpkin Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 138.8

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 1,103.9 mg
Total Carbs: 28.8 g
Dietary Fiber: 3.5 g
Protein: 6.1 g

View full nutritional breakdown of Nina's Pumpkin Soup calories by ingredient

Introduction

I used my grandson's little pumpkin and a cast-off halloween pumkin - waste not, want not. It just happened to be 7 cups of pumpkin. You can change it up! When looking for soup stock, I was appalled at the amount of sodium even the "low-sodium" stock had - until I found Wegman's veggie stock! I used my grandson's little pumpkin and a cast-off halloween pumkin - waste not, want not. It just happened to be 7 cups of pumpkin. You can change it up! When looking for soup stock, I was appalled at the amount of sodium even the "low-sodium" stock had - until I found Wegman's veggie stock!

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 6

Ingredients

7 cups cooked, drained, unsalted pumpkin

1 quart box of vegetable soup stock

1 cup chopped onion

1 12 oz. can evaporated fat free milk

2 T raw sugar

2 1/2 tsp salt

1 tsp ground thyme

1 tsp rubbed sage

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp minced garlic

1/2 tsp ground nutmeg

1/4 tsp ground black pepper

Tips

I tried to scale back the fat and sodium. The sugar of course is optional - I used it because my pumpkins weren't the "sugar pumpkins."

Directions

Add chopped onion, cooked pumpkin, and seasonings to vegetable stock and bring to boil. Cook on medium heat until the onion is tender. Put in blender or food processor a little at a time. Add evaporated milk and stir.
Makes about 6 x 2 cup servings

Serving Size: Makes approximately 6 x 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MAMISHELI53.