Pumpkin Soup with Candied Pumpkin Seeds

Pumpkin Soup with Candied Pumpkin Seeds
Photo by Jim Franco


  • 2 (14-ounce) cans low-sodium fat-free chicken broth
  • 3 cups diced calabaza or butternut squash
  • 2 tablespoons olive oil
  • Candied Pumpkin Seeds
  • Garnish: fresh thyme sprigs
  • 3 fresh thyme sprigs
  • 1 large Vidalia onion, chopped (4 cups)
  • + 2 more ingredients
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper

1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent. Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.2. Transfer mixture to a blender or...

View full recipe at My Recipes


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