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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Pumpkin-Bean Soup
Directions
- 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 ,
- 19 g fat
- (17 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 729 mg sodium ,
- 28 g carb. ,
- 8 g fiber ,
- 4 g sugar ,
- 9 g pro.
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Reviews (2)
Anonymous
1852 Days Ago
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.
Anonymous
1856 Days Ago
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.