Pumpkin Soup + $500 Visa Gift Card Giveaway!

30 Minute MealsOne Pot Meals

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

Creamy Pumpkin Soup makes a great starter for your Thanksgiving meal.

Pumpkin Soup | www.diethood.com

Let’s talk about pumpkin! Because, you know, we haven’t talked about it enough these past few weeks…

Don’t you think it should be pumpkin season all year-round? Where do I sign for that? Do I ask Congress about these things?! 

My newest pumpkin obsession is this Pumpkin Soup. I know it’s just soup, but you haven’t had this soup. Apart from it being one of the best starters of our Holiday meals, this time around I got to make it even better, and healthier, because I made this delicious soup with Pacific Foods Organic Pumpkin Puree

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I recently received a box of goodies from Pacific Foods, including Pacific Foods Organic Chicken Simply Stock, their Jellied Cranberry Sauce, as well as the Pumpkin Puree.

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What surprised me about their Pumpkin Puree is that it comes in a Tetra Pak carton! Did you know foods packaged in cartons are way better for the enviroment? AND! The unique packaging process preserves the flavor and nutrients of food without the use of preservatives! Isn’t this how food was intended to be?! 

Do you have any idea just how many different food products come in a carton? Among many other options, I was surprised to see ready-to-eat Mac and Cheese and Refried Beans. To add, Tetra Pak® cartons are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council).

More fun facts:

  • Cartons use 1/3 of the packaging compared to cans…or even an egg!
  • Cartons are space saving, easy to store and open. Keep your pantry neat and toss your can openers. , stackable and space saving.
  • The unique packaging process preserves the flavor and nutrients of food without the use of preservatives.Product quality is exactly the way it was intended to be.
  • Recycleable and in fact result in 60% less landfill waste than cans
  • Cartons are re-closable so you can use what you need and save the rest for later.

If you’d like to learn more about the selection of foods, you can see it all for yourself over at Pacific Foods website and Become Carton Smart

You can also Follow #CartonSmart on Pinterest and make sure to Tweet @CartonSmart

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Now about that GIVEAWAY! For a chance to win a $500.00 VISA GIFT CARD & a $500.00 DONATION to a charity of your choice, please leave a comment telling us your small, smart recipe that uses ingredients in cartons, or just share a “smart” entertaining tip that produces great tasting food with very little waste. 

For Official Rules, please click over to http://socialspark.com/carton-smart-rules

Entrants will be selected by the Sponsor using Random.org from the eligible pool of entries.

Contest ends on January 1, 2014 at 11:59 P.M. EST.

Pumpkin Soup | www.diethood.com

ENJOY!

Pumpkin Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Creamy Pumpkin Soup makes a great starter for your Thanksgiving meal.
Servings: 4
Calories: 148 kcal
Ingredients
  • 3 tablespoons butter
  • 1 yellow onion , diced
  • 3 cloves garlic , minced
  • 1 large carrot , thinly sliced
  • salt and fresh ground pepper , to taste
  • 1 (16-oz) Carton Pacific Foods Organic Pumpkin Puree
  • 1 (8-oz) Pacific Foods Organic Chicken Stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 cup heavy whipping cream
Instructions
  1. Melt butter over medium-low heat.
  2. Add diced onion, minced garlic and sliced carrots.
  3. Season with salt and pepper and cook for 4 to 5 minutes, or until vegetables are tender.
  4. Stir in pumpkin puree.
  5. Add chicken stock and season with dried thyme and garlic powder.
  6. Bring to a boil; lower to a simmer and continue to cook for 10 minutes.
  7. Remove from heat and stir in heavy whipping cream.
  8. Serve immediately.
Recipe Notes

WW SmartPoints: 7 

Nutrition Facts
Pumpkin Soup
Amount Per Serving
Calories 148 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 42mg14%
Sodium 93mg4%
Potassium 109mg3%
Carbohydrates 5g2%
Fiber 0g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 3070IU61%
Vitamin C 3.6mg4%
Calcium 28mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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94 Responses
  1. Julie B

    My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
    I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

    2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
    4-6 pork chops, boneless (depending on how many people you are serving)
    1/2 packet Lipton Onion Soup Mix
    1 tbsp dijon mustard
    1/2 cup of milk

    1. Cook the porkchops fully, browning them in skillet.
    2. Place the cooked pork chops on the bottom of the crock pot.
    3. Turn to crock pot on high heat.
    4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
    5. Stir mixture.
    6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

    I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
    Thank you for the giveaway!!

  2. Lee

    I use a Thai soup from a Tetra Pack and add it to plain grilled chicken and some white rice and it makes a Thai Chicken meal to die for. Unfortunately I am the ONLY person in my house who appreciates it. The soup is purchased at Target, I believe it is a Campbells Soup Thai Tomato Coconut to be exact. Try it, you’ll like it.

    Lee

  3. Birdiebee

    I use pumpkin puree to make pumpkin coffee creamer using pumpkin puree, 1/2 and 1/2, pumpkin spice and a tad of maple syrup. I use chicken and beef broth/stock in carton to make soups all year round. Love the cartons as they stay fresh longer and are better for the environment.

  4. Bert

    My smart entertaining tips:
    * When having a party serve finger foods
    * Forget about disposable plates, cups, utensils
    * Use your party food leftovers as part of your everyday menus

  5. Amber G.

    I like to use the Pacific Organic Chicken Stock 1 Cup Cartons to make gravy for chicken pot pie. It’s also super tasty on top of roasted chicken and mashed potatoes.
    To make the gravy I heat 2 Tbsp. of Butter in a small cooking pot. As it begins to become completely melted and bubble on the edge I thrown in 2 Tbsp. of Flour and incorporate with a whisk. Next, I cook the butter and flour for about 2 minutes. After the rue is cooked a bit I begin slowly adding a bit of organic chicken stock to make a thick paste, adding about 2 Cups of Pacific Organic Chicken Stock total. After adding the stock I add a pinch of Thyme and a bit of fresh cracked Black Pepper. I will then cook the gravy on medium heat for about 5 minutes, whisking often, until becoming thick and delicious.
    Thanks~karmakaytlyn(at)yahoo(dot)com!

  6. Danielle F.

    Whenever we make a Turkey in my house whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make yummy sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.

  7. Catherine L

    I always use carton chicken stock for my Southern style homemade chicken and biscuits. I also use carton pumpkin puree to make some delicious pumpkin coconut soup.

  8. Krissie

    Pumpkin Spice Crockpot Soup: Sautee one onion and two chopped apples in a skillet with Coconut oil, then add to crockpot. Add one carton of vegetable broth, one carton of pumpkin puree, 2 chopped sweet potatoes, 2 tsp of pumpkin spice, 3 tsp of cinnamon, one can coconut milk, one cup of unsweetened apple sauce, salt and pepper.

  9. Carolsue

    I make After-Thanksgiving Turkey Tortilla Soup:
    3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
    This uses cartons AND leftover holiday turkey to save waste!

  10. marian boll

    With it be -15 degrees, I made stew today using ofcourse beef and lots of stock for flavoring..

    I love the pumpkin soup…must try it for Christmas dinner!!!

  11. Terry

    I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
    Thanks for the giveaway-

  12. Stephanie Olmsted

    I want to try this pumpkin soup. I have never tried before but I would also love to make a pumpkin smoothie. This pregnant mommy would love a pumpkin smoothie. NOW!

  13. DESIREE H

    I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!

  14. Alycia

    I use Pacific Rim’s chicken stock when making my chicken tortilla soup. So great to have tetra packaging and feel better about my purchase!

  15. Patty Hancock

    I love Pacific Foods and use them in many recipes. Their broths are wonderful for making soups and stews. I add fresh vegetables and meats and have delicious meals with wonderful flavor.

  16. Charlotte

    I use chicken broth in a carton for my chicken noodle soup and vegetable broth in a carton for my vegetable soup.

    Chicken Noodle Soup

    4 cups of chicken broth
    1 dash of pepper
    1 carrot (sliced)
    1 stalk of celery (sliced)
    1/2 cup of egg noodles
    1 cup of (cooked) chicken

    Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil. Stir in the noodles and chicken. Cook over medium heat for around 10 minutes or until the noodles are done.

    When eating this in the winter around Christmas, I like using Christmas cookie cutters. Making peanut butter sandwiches and cutting them with the cookie cutters and serving them with the chicken noodle soup! The kids love it!

  17. I tend to make chili or vegetable soup about once every other week, just to clear out the veggies in my fridge that are on the edge of going bad. One carton of appropriate stock, add all the veggies and whatever else is in the kitchen that looks tasty, season appropriately and voila!

  18. just made a butternut squash & apple soup with a chipotle apple reduction and coconut sour cream for dinner this evening. when i don’t have time to make my own, i use already made stock in a carton.

  19. Norma

    With leftover turkey and a carton of chicken stock and a carton of milk (love the shelf life on the milk!), noodles and celery we make creamy turkey noodle soup.

  20. LAMusing

    Pumpkin Apple soup made with boxed pumpkin puree and boxed chicken stock. Add sauteed apples and onions and a little candied ginger. Yummy!

  21. Erin K.

    I use chicken stock from cartons for all sorts of things. My favorite way to use it is when boiling pasta, especially orzo. It gives the pasta a little bit more flavor. I also use chicken stock from a carton to make my own cream of chicken soup! Yum!

  22. Jennie

    I love to shop in the bulk foods sections for my dry goods and spices. It cheaper and saves on packaging waste. Winco has a surprisingly amazing bulk food section, including hard to find ethnic spices!

  23. Barrie

    Instead of water in my steamer when I’m steaming vegetables, I put chicken, vegetable or beef broth, to give the veggies more flavor!

  24. Barbara Bradford

    I love to cook a comforting boiled cabbage dinner, by using beef broth in the carton, instead of water. A huge pan filled with wedged cabbage, onions, carrots, minced garlic, corned beef cubes or ham cubes, A generous Tbs of Tuscany seasoning & a tsp of applewood smoked pepper . Finish off with about 2 cartons of beef broth. I cook for it for a couple hours on the stove top.

  25. Denise Fedor

    I save chicken scraps and veggie scraps and make my own broth. We eat the meat,have soup, and I freeze the broth to use in recipes.

  26. Tiffany Mann

    I like to make a pork loin that us cooked over chopped veggies. I pour in chicken broth from a carton and have perfect roasted vegetables every time.

  27. I recently learned about pancakes that take only canned pumpkin, eggs, oil, sweetener and spices! Short ingredient list, excellent taste. I’d love to try them using the tetra pack pumpkin!

  28. Mahdi

    I like to make my own tomato soup using Pacific tomato soup as a base. I just throw in some noodles, veggies and tomatoes and there you go. Hearty tomato soup!

  29. What a smart recipe! 😉 My small, smart recipe that uses ingredients in cartons is making different soup with chicken stocks from the carton. My favorite is my Coconut Thai Chicken Soup. So good and so convenience!

    amy [at] utry [dot] it

  30. Elena Vo

    My favorite quick recipe using food in cartons is Egg Beaters quiche with Italian diced tomatoes in cartons.

    1 carton Egg Beaters
    1/4 carton Italian diced tomatoes
    2 tablespoons water
    salt
    pepper
    minced garlic

    Mix everything very well, pour in a buttered glass casserole dish and bake at 375 for 20 minutes.
    Makes a wonderful Saturday breakfast!

  31. Pamela S

    Quick Jook: Bring one container of chicken broth to a boil. Add one cup of brown rice, one tablespoon of minced fresh ginger, one tablespoon of soy sauce, and chopped chicken or turkey (either leftovers or raw). Cook until rice is very done. Sprinkle with additional minced fresh ginger, chopped cilantro, and soy sauce.
    I love the convenience of tetra-pack broth!

  32. Love this packaging! I recently did a pantry overhaul and purchased a bunch of great big storage containers for all our dry goods and cereals. Now I can buy in bulk and all of these items are stored away in their own containers in my pantry. Less packaging and everything stays fresh and perfect for when I need it.

  33. Around once a week, I try to make a soup or something that can use up a lot of things that are on the verge of going bad. I also try to use “real” dishes as much as possible (even though I have to wash them…) and if I use paper products I try to make sure people only use one plate. And I put names on paper cups.

  34. Jan

    I buy in the bulk section of the grocery store then keep the dry goods in labeled mason jars. Bulk sections are sometimes cheaper, offer more variety, and I love mason jars!! 🙂

  35. Lisa Brown

    Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
    jslbrown_03 at yahoo dot com

  36. Shana

    I use veggie stock for my stir fry recipe, which is my best non-food-wasting recipe — you can use any veggies, and it’s a great way to prolong the life of the ones in your fridge!

  37. Kesha

    My daughter loves rice and she likes it in chicken broth. I always cook her rice with broth from the carton and I do not drain it after it is done. She says it is rice soup:)

  38. I love seeing pumpkin in a savory dish like this cozy soup! I also always have boxed stock on hand – I buy them at bulk at Costco. They come in so handy for soups. Like tomorrow, I plan on making homemade chicken soup for the boyfriend since he’s so sick. Nothing beats chicken noodle soup, right? Well, except for this pumpkin one here 🙂

  39. Katie

    I always use boxed stock if I don’t have any homemade on hand. I make a point to try to use the leftover chicken carcass to make stock. No waste there!

  40. silva

    I honestly can’t live without the Vegetable stock from wholefoods or trader joes!! its so tasty and affordable makes all my dishes and soups 100times tastier.

    also, the cream of mushroom from trader joes (seasonal product), is the ultimate definition of Holidays for me and my mom.

    Both of these products come in cartons and they couldn’t possibly be any more perfect. (even if they tried 😉

  41. Bill

    I use Kitchen Basics stocks in much of my cooking, especially my recipes for chili, beef stew, pot roast, soups, and stews. The packaging is superb, and the ingredients are minimal, where Swanson has all kinds of additives. I have also started buying wine in this new style of packaging, and it’s pretty good.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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