Curried Pumpkin-Vegetable Soup

  • Prep 20 min
  • Total20 min
  • Servings4

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.+


  • 1teaspoon olive oil
  • 1medium onion, chopped (1/2 cup)
  • 1clove garlic, minced
  • 2cups frozen mixed vegetables (from 1-lb bag)
  • 1can (15 oz) pumpkin
  • 1can (14.5 oz) diced tomatoes, undrained
  • 1can (14 oz) fat-free chicken broth with 33% less sodium
  • 1/2cup water
  • 1/2teaspoon sugar
  • 1 1/2teaspoons curry powder
  • 1teaspoon paprika
  • Steps

    • 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.

    Expert Tips

    • Pumpkin is an excellent source of vitamin A.This nutrient is important for night vision and maintaining healthy skin.

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