Pumpkin-Vegetable Soup

For a nice seasonal touch, try serving this hearty soup from a seeded, fresh pumpkin.


1 large onion, chopped
2 tablespoons butter or margarine
3 cups chicken broth
1 large potato, peeled and diced
2 medium carrots, peeled and sliced
1 stalk celery, sliced
1 cup frozen lima beans
1 cup frozen corn
1 16-ounce can navy beans
1 16-ounce can pumpkin
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 pint heavy cream


Sauté onion in butter until translucent. Add chicken broth and heat to boiling. Add potato, carrots, celery, lima beans, corn, and beans; cover and cook over low heat until the vegetables are just tender, about 15 minutes. Add pumpkin, nutmeg, and pepper. Increase heat and bring to a boil. Cover and reduce heat to low; cook 5 minutes. Stir in cream and heat through. Serve immediately.

Cooking & Recipes


Makes 10 servings.

Preparation Method


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