Easy Gingered Pumpkin Soup

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 5

Ingredients

Ingredients

1
tablespoon olive or vegetable oil
1
medium onion, finely chopped (1/2 cup)
2
teaspoons grated gingerroot
1
clove garlic, finely chopped
3
cups water
1/8
teaspoon pepper
2
vegetarian vegetable or chicken bouillon cubes
1
can (15 ounces) pumpkin (not pumpkin pie mix)

Directions

Directions

  • 1 Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.

Notes










Tips

Expert Tips

The Pilgrims would have loved the rich blend of flavors in this simple, hearty soup. Instead of the canned pumpkin, you can use 2 cups cooked fresh pumpkin or a 16- ounce bag of frozen (thawed) squash.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
65
Calories from Fat
25
% Daily Value
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
470mg
Total Carbohydrate
9g
Dietary Fiber
3g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.