Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. Canned pumpkin and cannellini beans are the timesaving secrets.
- Makes: 4 servings
- Start to Finish: 15 mins
15 ounce can pumpkin
14 ounce can unsweetened coconut milk
15 ounce can cannellini beans, drained and rinsed
14 ounce can vegetable broth
teaspoon dried leaf sage, crushed
Salt and ground black pepper
Cracked black peppercorns, optional
Fresh lime slices, optional
- In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
- Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.
Nutrition Facts (Pumpkin-Bean Soup)
- Per serving:
- 285 kcal cal.,
- 19 g fat
- (17 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 729 mg sodium,
- 28 g carb.,
- 8 g fiber,
- 4 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet