• 47 Ratings

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

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

15 mins


Ingredient Checklist


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

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

Nutrition Facts

285 calories; total fat 19g; saturated fat 17g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 729mg; potassium 389mg; carbohydrates 28g; fiber 8g; sugar 4g; protein 9g; vitamin a 16278IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 61mg; iron 4mg.


47 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 11
  • 1 star values: 5
Rating: Unrated
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.
Rating: Unrated
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.