Skinny Pumpkin Soup Recipe
This Skinny Pumpkin Soup is both deliciously cozy and nutritious, made with pumpkin, potatoes, red bell peppers, corn and more.
Serving6 servings
Ingredients
- 1 Tablespoon butter
- 1 red onion, diced
- 2 cloves garlic, minced
- ½ red bell pepper, chopped
- 4 cup fat-free chicken broth, Or can use vegetable broth
- 1 ½ cup skim milk
- 1 can pumpkin puree, (15 ounce)
- 1 cup frozen corn
- 3 red potatoes, diced
Equipment
Instructions
- Melt butter in a large pan over medium heat.
- Add onion and garlic, cook about 5 minutes stirring occasionally.
- Next add your red pepper and cook about minute. Then add broth and bring to a boil.
- Stir in potatoes and corn and reduce heat. Simmer for about 30 minutes.
- After it has simmered, mix in the milk and pumpkin and cook until heated through.
Notes
This soup freezes well. Allow the soup to cool completely to room temperature before sealing in an airtight container and freezing for up to 3 months. Let it thaw in the refrigerator overnight before reheating. Reheat this soup on the stove on medium heat until warmed through. If using the microwave, heat up in 30-second intervals, stirring frequently.
Nutrition
Calories: 181 kcal · Carbohydrates: 35 g · Protein: 7 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 6 mg · Sodium: 687 mg · Potassium: 905 mg · Fiber: 5 g · Sugar: 8 g · Vitamin A: 11533 IU · Vitamin C: 28 mg · Calcium: 118 mg · Iron: 2 mg