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Prepare soup as directed except do not top with sour cream and pepitas. Cool completely. Store in refrigerator up to 24 hours. When ready to serve, cook soup in saucepan on medium heat 10 min. or until heated through, stirring occasionally. Serve topped with sour cream and pepitas.
Garnish each serving with a light sprinkling of ground cinnamon.
Both the pumpkin and carrots are an excellent source of vitamin A in this delicious low-sodium soup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.