Pumpkin Veggie Soup

For me there is nothing better in the winter than tasty Hot soup to warm your body and your soul! Here is a great recipe adapted from hungrygirl.com that is really delcious and very low in fat and calories.

Pumpkin Veggie Soup


  • 4 cups fat-free vegetable broth;
  • 1/2 cup canned pure pumpkin (or more, I put in around 1 cup – the more pumpkin the creamier the soup is)
  • 1 small zucchini
  • 1 1/2 cups chopped celery
  • 1 medium-sized red pepper
  • salt and pepper; to taste
  • optional add-ins: be creative…1/2 cup of any: corn kernels, black beans, onions, okra, scallions and/or salsa

Directions: Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, and dig in! Makes five 1-cup servings.

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