PUMPKIN AND VEGETABLE SOUP

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Enjoy our Pumpkin and Vegetable Soup anytime of the year. Made with canned pumpkin, you can prepare creamy Pumpkin and Vegetable Soup anytime you wish. Paprika, ground cinnamon and black pepper give this dish a unique taste that your loved ones will want again and again.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 Tbsp. KRAFT Lite Zesty Italian Dressing
2 carrots, cut into 1/4-inch-thick slices
2 stalks celery, cut into 1/4-inch-thick slices
1 onion, chopped
1 clove garlic, minced
1 can (15 oz.) canned pumpkin
3 cups water
1 can (14.5 oz.) fat-free reduced-sodium vegetable broth
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
  • Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
  • Stir in sour cream.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

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