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Pumpkin-Bean Soup

Makes: 4 servings
Start to Finish 15 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 285,
  • Fat, total (g) 19,
  • chol. (mg) 0,
  • sat. fat (g) 17,
  • carb. (g) 28,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 8,
  • sugar (g) 4,
  • pro. (g) 9,
  • vit. A (IU) 16278,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 729,
  • Potassium (mg) 389,
  • calcium (mg) 61,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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