Harvest Pumpkin Vegetable Soup Recipe

Harvest Pumpkin Vegetable Soup Recipe
Do the math: Cold Nights + no time = Hot Soup made quickly with the versatile Basic Cream Soup Mix! Harvest Pumpkin and Vegetable Soup can be made in less than 30 minutes using common vegetables from the refrigerator (or dried if fresh aren’t available) plus bacon from the freezer, and canned pumpkin from the pantry shelf. While the bacon is frying, onions, celery, carrots, and potatoes are peeled and chopped then added to a soup pot with chicken broth. After the veggies are tender, canned pumpkin and Cream Soup Mix are whisked in. Once heated, the crisp bacon is stirred in and the soup is ready to serve. It’s easy, warm, and oh-so good.
One of the official Hancock recipe tasters, Grandson Jake, 13, ate two large bowls and pronounced this recipe a “real keeper.” Although the pumpkin gives the soup a nice color, no one (even those who think they don’t like pumpkin) will know that this soup is loaded with good nutritional elements; they will notice only the good vegetables and bacon. If tonight’s going to be cold, this great soup will be comforting and filling. Pair it with a good salad or sandwich for a filling meal.

12 Servings

1/2 pound bacon, diced
1 medium onion, finely chopped
2 cloves garlic, finely minced
1/2 cup celery, finely chopped
1 1/2 cups carrots, finely chopped
1 1/2 pounds potatoes, peeled and diced in 1/4" dice

8 cups water
2 tablespoons granular chicken bouillon

2 cups pumpkin puree, (canned is fine)
2 cups cream soup mix, whisked together with 3 cups water
1 small zucchini, grated
salt and freshly ground pepper, to taste
  1. Cook the bacon in a large Dutch oven or soup pot until crisp.

  2. Remove the bacon to paper towels to drain, reserving the drippings in the pan.

  3. Add the onion, garlic, celery, and carrots; sauté over medium heat until tender.

  4. Stir in the potatoes and sauté one minute.

  5. Add the water and bouillon, bring to a boil, and simmer 10-15 minutes until the potatoes are tender.

  6. Stir in the pumpkin puree and the cream soup mix.

  7. Bring to a boil, stirring constantly.

  8. Turn down to a simmer and add the zucchini.

  9. Add additional salt and pepper if needed.

  10. Stir in the bacon and serve.

Amount Per Serving
Calories 233 Calories from Fat 82
Percent Total Calories From: Fat 35% Protein 16% Carb. 49%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 22 mg
Sodium 454 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 9 g

Vitamin A 258% Vitamin C 25% Calcium 0% Iron 8%

You Should Also Read:
Other Recipes Made with the Basic Cream Soup Mix

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