Pumpkin-Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 15-oz can of pure pumpkin puree2 15-oz cans Great Northern or Cannellini beans 2 cups low sodium vegetable broth1 14-oz can coconut milk1 tsp cumin powder, or to taste1/4 tsp black pepper, or to taste1 tsp garlic powder, or to taste
Drain the beans and rinse.
In a medium pot, mix the pumpkin, beans, broth, and coconut milk together. On medium-high heat, bring to rolling boil.
Once boiling, turn down the heat and let soup simmer for 5 minutes. Add spices to taste.
If desired, serve by pouring 1 cup of soup on top of a slice of whole wheat bread or other whole grain bread.
Makes 8 1-cup servings.
(Please note, the nutritional info does not include serving of bread.)
Number of Servings: 8
Recipe submitted by SparkPeople user TERRIFICLYFIT.
In a medium pot, mix the pumpkin, beans, broth, and coconut milk together. On medium-high heat, bring to rolling boil.
Once boiling, turn down the heat and let soup simmer for 5 minutes. Add spices to taste.
If desired, serve by pouring 1 cup of soup on top of a slice of whole wheat bread or other whole grain bread.
Makes 8 1-cup servings.
(Please note, the nutritional info does not include serving of bread.)
Number of Servings: 8
Recipe submitted by SparkPeople user TERRIFICLYFIT.
Nutritional Info Amount Per Serving
- Calories: 155.8
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 203.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.3 g
- Protein: 4.4 g
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