How many calories are in Pumpkin and Vegetable Soup?
Pumpkin and Vegetable Soup has about 159 calories per serving based on the current ingredient list and serving size on this page.
InternationalSoups And CreamsVegetarianGluten FreeVeganHigh FiberUnder 300 Calories30 Minute Meals
Pumpkin and Vegetable Soup
Pumpkin and Vegetable Soup is a Soups And Creams international recipe with 159 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
159 kcal
Total Time
25 min
Servings
1
Protein
10.8 g
About This Recipe
The story behind Pumpkin and Vegetable Soup
Pumpkin and Vegetable Soup is a soups and creams recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around potato, celery, and carrot.
Like most enduring soups and creams recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 159 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 25 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Pumpkin and Vegetable Soup worth coming back to.
Ingredients
- Potato1/2 medium (90 g)
- Celery1 stalk (40 g)
- Carrot1/2 medium (30 g)
- Pumpkin1/2 cup (80 g)
- Leek1/2 cup (50 g)
- Onion1/4 count (38 g)
Instructions
- 1
Step 1
Chop the celery, leek and onion. Dice the carrot, potato and pumpkin.
- 2
Step 2
Place everything in a pot and cover with water. Add salt to taste.
- 3
Step 3
Bring to a boil over medium high heat until the pumpkin is softened and cooked.
- 4
Step 4
Serve and enjoy.
Nutrition Snapshot
Macros and micros at a glance
59/ 100
Forkd Score · Moderate
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
159
Protein
10.8g
Carbs
108.7g
Fat
0.9g
Fiber
14.9g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Pumpkin and Vegetable Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Pumpkin and Vegetable Soup
How long does Pumpkin and Vegetable Soup take to make?
Pumpkin and Vegetable Soup takes about 25 minutes from start to finish. That is roughly about 25 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Pumpkin and Vegetable Soup?
Most ingredients in Pumpkin and Vegetable Soup can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Pumpkin and Vegetable Soup?
Pumpkin and Vegetable Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Pumpkin and Vegetable Soup?
Yes, Pumpkin and Vegetable Soup generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Pumpkin and Vegetable Soup?
Reheat Pumpkin and Vegetable Soup gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Pumpkin and Vegetable Soup up or down?
Yes. Pumpkin and Vegetable Soup is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Pumpkin and Vegetable Soup?
Use a large pot or Dutch oven for Pumpkin and Vegetable Soup so there is room to simmer without boiling over.
How do I know when Pumpkin and Vegetable Soup is cooked properly?
Pumpkin and Vegetable Soup is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Pumpkin and Vegetable Soup suitable for vegetarians?
Yes. Pumpkin and Vegetable Soup is suitable for vegetarians as written.
Is Pumpkin and Vegetable Soup gluten-free?
Yes. Pumpkin and Vegetable Soup is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Pumpkin and Vegetable Soup?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Pumpkin and Vegetable Soup ahead of time?
Pumpkin and Vegetable Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Pumpkin and Vegetable Soup for my calorie or macro goals?
To make Pumpkin and Vegetable Soup higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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