Easy Gingered Pumpkin Soup

Easy Gingered Pumpkin Soup

Rich and tasty with a hint of ginger- pumpkin soup is ready in 30 minutes!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

5

servings

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)
  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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Simple Substitution
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:

1 Serving (1 Serving)
  • Calories 65
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 470mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 3g,
  • Protein 1g;
*Percent Daily Values are based on a 2,000 calorie diet.