- Prep 20 min
- Total20 min
Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.+
- 1In 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.
- 2Stir 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.
- Pumpkin is an excellent source of vitamin A.This nutrient is important for night vision and maintaining healthy skin.
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