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Prep 10min
Total30min
Servings5
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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)
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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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