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Pumpkin soup
Print Products and services By Mayo Clinic Staff
Dietitian s tip
You can make your own pumpkin puree by roasting a small pie pumpkin and processing the flesh in a blender or food processor. To make this plant based, use a milk substitute.
Number of servings
Serves 4 Healthy carbLow SodiumLow Fat
Ingredients
3/4 cup water, divided 1 small onion, chopped 1 can (15 ounces) pumpkin puree 2 cups unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup fat-free milk 1/8 teaspoon black pepper 1 green onion top, chopped
Directions
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let the onion dry out. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil. Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.
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