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Pumpkin-Tomato Soup

southern.chef's picture
Ingredients
  Finely chopped green pepper 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Canned pumpkin/2 cups mashed cooked pumpkin 16 Ounce (1 can)
  Canned plum tomatoes 14 Ounce, undrained and chopped (1 can)
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Saute green pepper, green onions, and parsley in butter in a Dutch oven about 5 minutes or until tender.
Add remaining ingredients except sour cream, bring to a boil.
Cover, reduce heat, and simmer about 15 minutes.
Serve soup hot with a dollop of sour cream, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
7

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3.875
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 77 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 9.2 mg3.1%

Sodium 378.8 mg15.8%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.9 g11.6%

Sugars 4.9 g

Protein 2 g4.1%

Vitamin A 222.4% Vitamin C 92%

Calcium 3.6% Iron 7.2%

*Based on a 2000 Calorie diet

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Pumpkin-Tomato Soup Recipe