Pumpkin Vegetable Soup
| Total : 30 min |
Ingredients:
- 2 tablespoons olive or vegetable oil
- 2 tomatoes, chopped
- 1 can (4 ounces) chopped green chiles
- 1 onion, chopped
- ½ teaspoon nutmeg
- 2 cups cubed cooked pumpkin
- 2 cups chicken broth
Directions:
- Sauté tomatoes, green chiles, onion and nutmeg in oil for about 5 minutes in a large pan.
- Add pumpkin and chicken broth and bring to a boil, stirring until well blended.
- Reduce heat to a simmer and cook, covered, for 15 to 20 minutes.
Exchange: .5 starch, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 1-cup servings
6 1-cup servings
Amount Per Serving
Calories 80 Calories from Fat 45
% Daily Value
8% Total Fat 5g
0% Cholesterol 0mg
15% Sodium 370mg
3% Total Carbohydrate 8g
4% Dietary Fiber 1g
0% Sugars 0g
4% Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
