Curried Pumpkin-Vegetable Soup
- Prep20 MIN
- Total20 MIN
- Servings4
Ingredients
1
teaspoon olive oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, minced
2
cups frozen mixed vegetables (from 1-lb bag)
1
can (15 oz) pumpkin
1
can (14.5 oz) diced tomatoes, undrained
1
can (14 oz) fat-free chicken broth with 33% less sodium
1/2
cup water
1/2
teaspoon sugar
1 1/2
teaspoons curry powder
1
teaspoon 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.
Source: Pillsbury
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Rhonda in MO
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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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Another Great Group of *~ Beth ~*
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