Pumpkin Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/vegetable-soups/pumpkin-soups/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 27 Nov 2024 20:08:16 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pumpkin Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/vegetable-soups/pumpkin-soups/ 32 32 Pumpkin Soup https://www.tasteofhome.com/recipes/pumpkin-soup-2/ Tue, 29 Oct 2024 15:23:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064228

Ingredients

  • 1 medium pumpkin (about 4 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
  • 1 teaspoon cider vinegar or balsamic vinegar, optional
  • Freshly cracked black pepper, for serving
Text Ingredients

Directions

  1. Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
  3. Serve in bowls with freshly cracked black pepper, if desired.

Nutrition Facts

1 cup: 200 calories, 13g fat (9g saturated fat), 0 cholesterol, 513mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 4g protein.

]]> Chipotle Pumpkin Butternut Soup https://www.tasteofhome.com/recipes/chipotle-pumpkin-butternut-soup/ Thu, 18 Jul 2024 20:09:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017145

Ingredients

  • 2 tablespoons olive oil
  • 1 cup cubed peeled butternut squash
  • 1 cup cubed fresh pumpkin
  • 1 small onion, chopped
  • 12 ounces smoked Polish sausage, sliced
  • 1 garlic clove, minced
  • 3 cups chicken or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 ounces cream cheese, cubed
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 2 tablespoons minced fresh basil
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add squash, pumpkin and onion; cook and stir until crisp-tender, 6-8 minutes. Add sausage and garlic; cook until sausage is browned, 3-4 minutes.
  2. Add broth, diced tomatoes, cream cheese, chipotle pepper and cumin. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, about 15 minutes, stirring occasionally. Stir in black beans, Mexicorn and basil; heat through. Garnish with additional basil.

Nutrition Facts

1 cup: 246 calories, 15g fat (5g saturated fat), 34mg cholesterol, 841mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 8g protein.

]]> Copycat Panera Autumn Squash Soup https://www.tasteofhome.com/recipes/copycat-panera-autumn-squash-soup-recipe/ Wed, 08 Nov 2023 11:20:38 +0000 https://www.tasteofhome.com/recipes/copycat-panera-autumn-squash-soup/

Ingredients

  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 2 tablespoons butter
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 5 cups vegetable broth
  • 1 can (15 ounces) pumpkin
  • 1/2 cup canned coconut milk
  • 1 cup apple cider or juice
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Salted roasted pumpkin seeds or pepitas
Text Ingredients

Directions

  1. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 20-25 minutes.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, coconut milk, apple cider, brown sugar and seasonings. Drain squash; add to broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth.
  3. Return to Dutch oven; add heavy cream. Cook and stir until heated through. If desired, garnish with pumpkin seeds and a drizzle of additional heavy cream.

Nutrition Facts

1 cup: 207 calories, 11g fat (7g saturated fat), 28mg cholesterol, 516mg sodium, 27g carbohydrate (13g sugars, 6g fiber), 3g protein.

]]> Vegan Squash Soup with Naan Croutons https://www.tasteofhome.com/recipes/vegan-squash-soup-with-naan-croutons/ Wed, 16 Dec 2020 07:45:15 +0000 https://www.tasteofhome.com/recipes/vegan-squash-soup-with-naan-croutons/ —Audrey Fell, Nashville, Tennessee]]>

Ingredients

  • 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 can (15 ounces) pumpkin
  • 1 can (13.66 ounces) coconut milk
  • 2 naan flatbreads, cut into 1-inch squares
  • Optional: Minced fresh cilantro, crushed red pepper flakes and plain soy yogurt
Text Ingredients

Directions

  1. Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°.
    In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth.
  2. Return pureed mixture to pan; cook and stir until heated through.
Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings as desired.

Test Kitchen tips
  • Don't have coconut milk on hand? Try substituting half and half for the coconut milk.

    • Nutrition Facts

    1-1/3 cups: 249 calories, 14g fat (9g saturated fat), 1mg cholesterol, 506mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 4g protein.

    ]]>         Pressure-Cooker Lentil Pumpkin Soup https://www.tasteofhome.com/recipes/pressure-cooker-lentil-pumpkin-soup/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-lentil-pumpkin-soup/

    Ingredients

    • 1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces
    • 1 can (15 ounces) canned pumpkin
    • 1 cup dried lentils, rinsed
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon pepper
    • 1/8 teaspoon salt
    • 2 cans (14-1/2 ounces each) vegetable broth
    • 1-1/2 cups water
    • Minced fresh cilantro, optional
    Text Ingredients

    Directions

    1. In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.

    Test Kitchen tips
  • Serve with cornbread or a French baguette.

    • Nutrition Facts

    1-1/2 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic exchanges: 3 starch, 1 lean meat.

    ]]>         Turkey Sweet Potato Chili https://www.tasteofhome.com/recipes/sweet-potato-chili-with-turkey/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/sweet-potato-chili-with-turkey/

    Ingredients

    • 1 pound ground turkey
    • 1 small onion, chopped
    • 2 cups chicken broth
    • 1 can (15 ounces) sweet potato puree or canned pumpkin
    • 1 can (4 ounces) chopped green chiles
    • 1 tablespoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon curry powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
    • Optional: Sour cream, fresh cilantro and sliced red onions
    Text Ingredients

    Directions

    1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
    2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.

    Nutrition Facts

    1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 52mg cholesterol, 606mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 20g protein. Diabetic exchanges: 2 starch, 2 lean meat.

    ]]>         Pumpkin Sausage Soup https://www.tasteofhome.com/recipes/pumpkin-sausage-soup/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-sausage-soup/

    Ingredients

    • 1 pound bulk Italian sausage
    • 2 cups sliced fresh mushrooms
    • 1 medium onion, finely chopped
    • 4 garlic cloves, minced
    • 1 carton (32 ounces) unsalted chicken stock
    • 1 can (15 ounces) pumpkin
    • 1 tablespoon sugar or sugar substitute equivalent
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons Italian seasoning
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground ginger
    • 1/4 to 1/2 teaspoon ground nutmeg
    • 1/2 cup heavy whipping cream
    • 1/3 cup cold water
    • 1/3 cup cornstarch
    • 2 cups shredded smoked cheddar cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
    2. Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
    Health tip: Use Italian turkey sausage, half-and-half cream and just one cup of cheese to save about 8g saturated fat.
    Test Kitchen tips
  • If you're lucky enough to have leftovers, try some spooned over biscuits.
  • Don't be tempted to substitute plainer cheese for the smoked cheddar. The smoky cheese really adds a complementary flavor to the soup.

    • Nutrition Facts

    1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.

    ]]>         Pumpkin-Coconut Soup https://www.tasteofhome.com/recipes/pumpkin-coconut-soup/ Mon, 01 Jan 2001 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-coconut-soup/

    Ingredients

    • 2 tablespoons butter
    • 1 large onion, chopped
    • 2 tablespoons minced fresh gingerroot
    • 2 cartons (32 ounces each) chicken stock
    • 2 cans (15 ounces each) pumpkin
    • 1 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon pepper
    • 2 cups light coconut milk
    • Optional toppings: Sour cream, pepitas and minced fresh parsley
    Text Ingredients

    Directions

    1. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
    2. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

    Nutrition Facts

    1 cup: 91 calories, 5g fat (3g saturated fat), 5mg cholesterol, 556mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

    ]]>         Fresh Pumpkin Soup https://www.tasteofhome.com/recipes/fresh-pumpkin-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/fresh-pumpkin-soup/

    Ingredients

    • 8 cups chopped fresh pumpkin (about 3 pounds)
    • 4 cups chicken broth
    • 3 small tart apples, peeled and chopped
    • 1 medium onion, chopped
    • 2 tablespoons lemon juice
    • 2 teaspoons minced fresh gingerroot
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • TOASTED PUMPKIN SEEDS:
    • 1/2 cup fresh pumpkin seeds
    • 1 teaspoon canola oil
    • 1/8 teaspoon salt
    Text Ingredients

    Directions

    1. In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
    2. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15x10x1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
    3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

    Nutrition Facts

    1 cup: 102 calories, 2g fat (1g saturated fat), 0 cholesterol, 567mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

    ]]>         Tuscan Turkey Soup https://www.tasteofhome.com/recipes/tuscan-turkey-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/tuscan-turkey-soup/

    Ingredients

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 2 garlic cloves, minced
    • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 can (15 ounces) cannellini beans, rinsed and drained
    • 2 cups cubed cooked turkey
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon pepper
    • Grated Parmesan cheese, optional
    Text Ingredients

    Directions

    1. In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
    2. Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

    Nutrition Facts

    1 cup: 167 calories, 6g fat (1g saturated fat), 27mg cholesterol, 549mg sodium, 14g carbohydrate (3g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

    ]]>         Pumpkin Chili https://www.tasteofhome.com/recipes/black-bean-n-pumpkin-chili/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/black-bean-n-pumpkin-chili/

    Ingredients

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 medium sweet yellow pepper, chopped
    • 3 garlic cloves, minced
    • 2 cans (15 ounces each) black beans, rinsed and drained
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 3 cups chicken broth
    • 2-1/2 cups cubed cooked turkey
    • 2 teaspoons dried parsley flakes
    • 2 teaspoons chili powder
    • 1-1/2 teaspoons ground cumin
    • 1-1/2 teaspoons dried oregano
    • 1/2 teaspoon salt
    • Cubed avocado and thinly sliced green onions, optional
    Text Ingredients

    Directions

    1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
    2. Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

    Nutrition Facts

    1 cup: 192 calories, 5g fat (1g saturated fat), 28mg cholesterol, 658mg sodium, 21g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

    ]]>         Spicy Pumpkin & Corn Soup https://www.tasteofhome.com/recipes/spicy-pumpkin-corn-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/spicy-pumpkin-corn-soup/

    Ingredients

    • 1 can (15 ounces) pumpkin
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1-1/2 cups frozen corn
    • 1 can (10 ounces) diced tomatoes and green chiles
    • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.

    Nutrition Facts

    3/4 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

    ]]>         Pumpkin Bisque https://www.tasteofhome.com/recipes/pumpkin-bisque-with-smoked-gouda/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-bisque-with-smoked-gouda/

    Ingredients

    • 4 bacon strips, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 6 cups chicken broth
    • 1 can (29 ounces) solid-pack pumpkin
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon pepper
    • 1 cup heavy whipping cream
    • 1 cup shredded Gouda cheese
    • 2 tablespoons minced fresh parsley
    • Additional shredded Gouda cheese, optional
    Text Ingredients

    Directions

    1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
    2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
    3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

    Nutrition Facts

    1 cup: 214 calories, 17g fat (9g saturated fat), 58mg cholesterol, 970mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 7g protein.

    ]]>         “Thanksgiving’s Not Over Yet” Enchilada Soup https://www.tasteofhome.com/recipes/thanksgiving-s-not-over-yet-enchilada-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/thanksgiving-s-not-over-yet-enchilada-soup/

    Ingredients

    • 1 large sweet red pepper, finely chopped
    • 1 medium onion, chopped
    • 1 celery rib, chopped
    • 1 tablespoon olive oil
    • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
    • 1 can (28 ounces) green enchilada sauce
    • 1 can (15 ounces) pumpkin
    • 1-1/2 cups frozen corn
    • 2 cans (4 ounces each) chopped green chiles
    • 2 tablespoons ranch salad dressing mix
    • 2 cups cubed cooked turkey
    • Optional toppings: Crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro
    Text Ingredients

    Directions

    1. In a Dutch oven, saute the red pepper, onion and celery in oil until crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chiles and dressing mix. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-12 minutes. Stir in turkey and heat through. Garnish individual servings with toppings as desired.

    Nutrition Facts

    1-1/2 cups: 209 calories, 6g fat (1g saturated fat), 27mg cholesterol, 1451mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 16g protein.

    ]]>         Autumn Pumpkin Chili https://www.tasteofhome.com/recipes/autumn-pumpkin-chili/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/autumn-pumpkin-chili/

    Ingredients

    • 1 medium onion, chopped
    • 1 small green pepper, chopped
    • 1 small sweet yellow pepper, chopped
    • 1 tablespoon canola oil
    • 1 garlic clove, minced
    • 1 pound ground turkey
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 4-1/2 teaspoons chili powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions
    Text Ingredients

    Directions

    1. In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
    2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. Serve with toppings as desired.

    Nutrition Facts

    1-1/4 cups: 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

    ]]>         Pumpkin Chili https://www.tasteofhome.com/recipes/pumpkin-chili/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-chili/

    Ingredients

    • 3 pounds ground beef
    • 1 medium onion, chopped
    • 2 cans (16 ounces each) hot chili beans, undrained
    • 2 bottles (12 ounces each) chili sauce
    • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
    • 1 cup canned pumpkin
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon pepper
    • 1 teaspoon chili powder
    • Optional toppings: Corn chips and shredded white cheddar cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in remaining ingredients except toppings. Add water if desired to reduce thickness. Bring chili to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.

    Nutrition Facts

    1 cup: 293 calories, 12g fat (5g saturated fat), 61mg cholesterol, 1034mg sodium, 21g carbohydrate (10g sugars, 4g fiber), 25g protein.

    ]]>         Pumpkin Soup https://www.tasteofhome.com/recipes/pumpkin-soup/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-soup/

    Ingredients

    • 1/2 cup finely chopped onion
    • 2 tablespoons butter
    • 1 tablespoon all-purpose flour
    • 2 cans (14-1/2 ounces each) chicken broth
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 teaspoon brown sugar
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/8 teaspoon ground nutmeg
    • 1 cup heavy whipping cream
    Text Ingredients

    Directions

    1. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

    Nutrition Facts

    1 cup: 212 calories, 19g fat (12g saturated fat), 65mg cholesterol, 427mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 3g protein.

    ]]>         Pumpkin Curry Soup https://www.tasteofhome.com/recipes/best-curried-pumpkin-soup/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/best-curried-pumpkin-soup/

    Ingredients

    • 1/2 pound fresh mushrooms, sliced
    • 1/2 cup chopped onion
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1/2 to 1 teaspoon curry powder
    • 3 cups vegetable broth
    • 1 can (15 ounces) pumpkin
    • 1 can (12 ounces) evaporated milk
    • 1 tablespoon honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon ground nutmeg
    • Minced chives
    Text Ingredients

    Directions

    1. In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives.

    Nutrition Facts

    1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

    ]]>         Anytime Turkey Chili https://www.tasteofhome.com/recipes/anytime-turkey-chili/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/anytime-turkey-chili/

    Ingredients

    • 2/3 cup chopped sweet onion
    • 1/2 cup chopped green pepper
    • 1-1/2 teaspoons dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
    • 1 can (15 ounces) pumpkin
    • 1 can (15 ounces) crushed tomatoes
    • 1 can (14-1/2 ounces) reduced-sodium chicken broth
    • 1/2 cup water
    • 2 tablespoons brown sugar
    • 2 tablespoons chili powder
    • 1/2 teaspoon pepper
    • 3 cups cubed cooked turkey breast
    • Shredded cheddar cheese, optional
    Text Ingredients

    Directions

    1. In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer.
    2. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.

    Nutrition Facts

    1 cup: 241 calories, 2g fat (0 saturated fat), 45mg cholesterol, 478mg sodium, 32g carbohydrate (7g sugars, 10g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

    ]]>         Black Bean-Pumpkin Soup https://www.tasteofhome.com/recipes/black-bean-pumpkin-soup/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/black-bean-pumpkin-soup/

    Ingredients

    • 2 cans (15 ounces each) black beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 2 medium onions, finely chopped
    • 1 teaspoon olive oil
    • 3 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 3 cups vegetable broth
    • 1 can (15 ounces) pumpkin
    • 2 tablespoons cider vinegar
    • 1/2 teaspoon pepper
    • 2 tablespoons bourbon, optional
    • 1/2 cup reduced-fat sour cream
    • 1/2 cup thinly sliced green onions
    • 1/2 cup roasted salted pumpkin seeds
    Text Ingredients

    Directions

    1. Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
    2. In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
    3. Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

    Nutrition Facts

    1 cup: 238 calories, 8g fat (2g saturated fat), 5mg cholesterol, 716mg sodium, 30g carbohydrate (9g sugars, 9g fiber), 13g protein.

    ]]>         Gingered Pumpkin Bisque https://www.tasteofhome.com/recipes/gingered-pumpkin-bisque/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/gingered-pumpkin-bisque/

    Ingredients

    • 1/3 cup chopped shallots
    • 1/4 cup chopped onion
    • 1 teaspoon minced fresh gingerroot
    • 1 tablespoon canola oil
    • 2 tablespoons all-purpose flour
    • 1 can (14-1/2 ounces) chicken broth
    • 1/3 cup apple cider or juice
    • 3/4 cup plus 2 tablespoons canned pumpkin
    • 2 tablespoons plus 1-1/2 teaspoons maple syrup
    • 1/8 teaspoon dried thyme
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon pepper
    • Dash ground cloves
    • 1/2 cup heavy whipping cream or half-and-half cream
    • 1/4 teaspoon vanilla extract
    • Additional heavy whipping cream, optional
    • Fresh thyme sprigs, optional
    Text Ingredients

    Directions

    1. In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
    2. Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
    3. In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.
    ]]>         Pumpkin-Lentil Soup https://www.tasteofhome.com/recipes/pumpkin-lentil-soup/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-lentil-soup/

    Ingredients

    • 3 cups water
    • 3 cups reduced-sodium chicken broth
    • 2/3 cup dried lentils, rinsed
    • 2 large garlic cloves, minced
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) pumpkin
    • 1/2 cup mild salsa
    • 1/2 teaspoon salt
    • 5 cups fresh spinach, lightly packed
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
    2. Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

    Nutrition Facts

    1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.

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