Hearty Pumpkin Soup
Try Hearty Pumpkin Soup for a low-fat, tasty meal. This pumpkin soup recipe is amazing when served with whole-grain rolls or muffins!
Notes
If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall. See this recipe and more in 55 Awesome Pumpkin Recipes.
Preparation Time10 min
Cooking Time25 min
Cooking MethodMicrowave
Ingredients
- 2 pounds whole pumpkin (or other winter squash)
- 1 onion, chopped
- 2 cups chicken or vegetable stock
- 1 tablespoon mild chili powder
- 1 cup white beans, cooked
- 1 cup frozen lima beans
- 1 cup brown rice, barley, or other cooked grain
- 1 cup fresh or frozen corn kernels
- Salt and pepper to taste
Instructions
- To prepare pumpkin: Puncture pumpkin's skin with a knife or fork in several places and place in microwave for 3 to 6 minutes, until it is soft enough to cut in half. Cut in half and cool, if necessary, before scraping out seeds.
- Bring 1/4 cup of stock to a boil and add onions. Cook for 5 - 10 minutes.
- Stir in the rest of stock, the seasonings and white beans. Simmer gently until the pumpkin is ready.
- Scoop the soft pumpkin flesh out of the shell and stir into the soup.
- Add lima beans, corn and grains and simmer 10 minutes or until beans and corn are tender.
Read NextBeef Barley Soup
