Pumpkin-Bean Soup

Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. Canned pumpkin and cannellini beans are the timesaving secrets.

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52 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 15 mins
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Pumpkin-Bean Soup
Ingredients
1
15 ounce can pumpkin
1
14 ounce can unsweetened coconut milk
1
15 ounce can cannellini beans, drained and rinsed
1
14 ounce can vegetable broth
1
teaspoon dried leaf sage, crushed
 
Salt and ground black pepper
 
Cracked black peppercorns, optional
 
Fresh lime slices, optional
Directions
  1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
  2. 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
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