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.
Ingredients
-
1 15-oz. can pumpkin
-
1 14-oz. can unsweetened coconut milk
-
1 15-oz. can cannellini beans, drained and rinsed
-
1 14-oz. can vegetable broth
-
1 tsp. 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 information
Calories 285, Total Fat 19 g, Saturated Fat 17 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 729 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 6%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Perfect Pumpkin Soup
Savory golden-orange soup with a hint of ginger serves as a delicious first course at Thanksgiving dinner.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
