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.

Pumpkin-Bean Soup
Photo: Andy Lyons
Total Time:
15 mins


  • 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


  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 (per serving)

285 Calories
19g Fat
28g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 285
% Daily Value *
Total Fat 19g 24%
Saturated Fat 17g 85%
Sodium 729mg 32%
Total Carbohydrate 28g 10%
Total Sugars 4g
Protein 9g
Vitamin C 4.1mg 21%
Calcium 60.6mg 5%
Iron 3.8mg 21%
Potassium 389mg 8%
Folate, total 12.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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