Curried Pumpkin-Vegetable Soup

Curried Pumpkin-Vegetable Soup

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
teaspoon olive oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, minced
2
cups Green Giant® 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
  1. In 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.
  2. Stir 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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Pumpkin is an excellent source of vitamin A. This nutrient is important for night vision and maintaining healthy skin.

Nutrition Information:

1 Serving (1 1/2 cups)
  • Calories 125
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 400mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 9g,
    • Sugars 11g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.