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    You are in: Home / Recipes / Pumpkin-Vegetable Soup (Quick & Easy) Recipe
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    Pumpkin-Vegetable Soup (Quick & Easy)

    Average Rating:

    3 Total Reviews

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    • on June 01, 2011

      Healthy and yummy winter soup. I pureed mine with stick blender and put cheese on top. Made for ZWT 7.

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    • on March 15, 2011

      This is a nice twist on a traditional vegetable soup. Easy to put together and very filling. I used olive oil instead of butter and less than a tablespoon in total. I also used a combination of fat free half-and-half and milk instead of cream, which worked fine and lowered the calories and fat in the recipe. Made for Photo Tag and much enjoyed.

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    • on October 14, 2010

      This is so delicious, and as with many soups it is even better on the second day. Everyone was a bit skeptical about the ingredient combination, but they all came back for seconds and thirds! This is a very kid-friendly recipe as well. I followed the recipe as directed with the exception of using milk for the whipping cream as I don't tend to keep cream around. It still had a nice creamy texture, likely due to the pumpkin. What's funny is everyone tasted something different in this: I tasted a hint of curry (??), DH tasted classic veggie soup, and DM raved about the pumpkin flavor. I will absolutely make this again; it is a perfect warming fall meal! Thanks for posting. Made for Newest Zaar Tag.

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    Nutritional Facts for Pumpkin-Vegetable Soup (Quick & Easy)

    Serving Size: 1 (2721 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 226.7
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 6.6 g
    Cholesterol 37.1 mg
    Sodium 396.8 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 4.3 g
    Sugars 3.5 g
    Protein 6.5 g

    The following items or measurements are not included:


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