If you have never added pumpkin to your vegetable soup, you are in for a treat with this recipe. While you're shopping for ingredients, stock up on solid-pack pumpkin, assuming you use it for your Christmas pies. The holiday will be here before you know it, and you don't want to be caught without pumpkin, like some of us were last fall! The Giant Eagle at 75 Graham Road in Cuyahoga Falls, like most Akron groceries, is stocked and ready to sell your holiday staples.
Pumpkin Vegetable Soup
1 large onion, chopped
2 tablespoons butter or stick margarine
4 cups chicken broth
2 medium potatoes, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
1 cup lima beans
1 cup corn
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
In large saucepan, sauté onion in butter until tender. Add broth, potatoes, carrots, celery, lima beans, and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in pumpkin, salt, pepper, and nutmeg. Cook 5-10 minutes longer or until heated through. Serves 6.
I like to substitute green beans for limas; feel free to adjust the vegetables to suit your taste. It's the pumpkin and nutmeg that make this soup such an autumn favorite at our house.