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Pumpkin-Vegetable Soup

Pumpkin-Vegetable Soup
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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

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