Soutwestern Cream of Pumpkin Soup with veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 946.7 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 9.7 g
  • Protein: 11.0 g

View full nutritional breakdown of Soutwestern Cream of Pumpkin Soup with veggies calories by ingredient
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Introduction

another soup from leftovers and cupboard staples.

If you like it milder, eliminate the cayenne or substitute the rotel for diced tomatoes. Use whatever beans you have on hand - I used great northern, but try kidney or black!
another soup from leftovers and cupboard staples.

If you like it milder, eliminate the cayenne or substitute the rotel for diced tomatoes. Use whatever beans you have on hand - I used great northern, but try kidney or black!

Number of Servings: 4

Ingredients

    1 can rotel
    1 can great northern beans
    2 cups of leftover veggies from the fridge (I used peas and corn)
    1/2 cup pumpkin puree
    1 dash cayenne
    1 dash cumin
    1 Tbsp (or 1 cube) chicken or veggie bouillon
    Water to cover
    1/4 cup plain nonfat yogurt

Directions

Add everything except the yogurt to a saucepan, bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, stir in the yogurt.

Makes 4-1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CKBYMOMMY.

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