Easy Gingered Pumpkin Soup

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

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

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)

  • 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.

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 PER SERVING

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