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Creamy Pumpkin Soup
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Description
This healthy Creamy Pumpkin Soup is full of pumpkin flavor and filled with vegetables.
Ingredients
- 1 Tablespoon Butter
- 2 teaspoons Minced Garlic
- 1 Red Onion, Chopped
- 1 Red Pepper, Stem And Seeds Removed, Diced
- 4 cups Low-fat Chicken Broth
- 3 Red Potatoes, Diced
- 1 pound Mushrooms, Sliced
- 2 cups Frozen Corn
- ¼ teaspoons Basil
- ¼ teaspoons Oregano
- 1-½ cup Skim Milk
- 1 can (15 Oz. Size) Pumpkin Puree
- Salt And Pepper, to taste
Preparation
Melt butter in a large pot over medium heat. Add garlic and onion and sauté until tender, about 5 minutes. Add red pepper and sauté for 2-3 minutes. Add chicken broth and bring to a boil.
Stir in potatoes, mushrooms, corn, basil, oregano, milk and pumpkin puree. Let the mixture simmer for 30-35 minutes. Add salt and pepper to taste, if desired.
Serve immediately or refrigerate until ready to serve. Enjoy!
Notes:
1. Soup will keep refrigerated for up to one week. It may also be frozen for up to two months.
2. Slightly adapted from sixsistersstuff.com.
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