Return to Content

Pumpkin-Vegetable Soup

Pumpkin-Vegetable Soup
0 votes, 0.00 avg. rating (0% score)

Yield: Makes 10 servings.

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.
Updated Monday, November 15th, 2010

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111