Pumpkin-Bean Soup

49 Ratings
  • 5 Rating Star 14
  • 2 Rating Star 11
  • 4 Rating Star 10
  • 3 Rating Star 7
  • 1 Rating Star 5
  • 0 Rating Star 2

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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Ingredients

  • 1 15 ounce pumpkin

  • 1 14 ounce unsweetened coconut milk

  • 1 15 ounce cannellini beans, drained and rinsed

  • 1 14 ounce vegetable broth

  • 1 teaspoon dried leaf sage, crushed

  • Salt and ground black pepper

  • Cracked black peppercorns, optional

  • Fresh lime slices, optional

Directions

  • In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.

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  • Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.

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Nutrition Facts

Per Serving:
285 calories, 19 g fat (17 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 729 mg sodium, 28 g carbohydrates, 8 g fiber, 4 g sugar, 9 g protein.

Reviews (2)

Most helpful positive review

Anonymous
11/14/2013
This is an update to my first review. I have had the leftovers for lunch for the past two days. The red pepper flakes still are providing a little "bite" and the curry powder influence is still apparent. Those are the 2 spices I would definitely add to this rather bland soup.

Most helpful critical review

Anonymous
11/14/2013
This is an update to my first review. I have had the leftovers for lunch for the past two days. The red pepper flakes still are providing a little "bite" and the curry powder influence is still apparent. Those are the 2 spices I would definitely add to this rather bland soup.
49 Ratings
  • 5 Rating Star 14
  • 2 Rating Star 11
  • 4 Rating Star 10
  • 3 Rating Star 7
  • 1 Rating Star 5
  • 0 Rating Star 2
Anonymous
11/09/2013
I started this in my crockpot for a dinner at a friend's home. When I tasted it, I found it was very bland. We tried a number of spices to add to the soup to give it "more." [1] We added some sugar, cinnamon and nutmeg. That helped a little. [2] I looked at other pumpkin soup recipes and added some coriander. I don't know if that helped. [3] I added red pepper flakes and curry powder. The combination seemed to help more than any of the other additions. If you are thinking this is going to be a thick soup, it is not. Next time, I might put it all in the blender or food processor and blend the beans . . . maybe that will make it thicker.
Anonymous
11/14/2013
This is an update to my first review. I have had the leftovers for lunch for the past two days. The red pepper flakes still are providing a little "bite" and the curry powder influence is still apparent. Those are the 2 spices I would definitely add to this rather bland soup.
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