Pumpkin-Bean Soup

By JenHall

haven't tried this yet

Ingredients

• 1 15 ounce can pumpkin
• 1 14 ounce can unsweetened coconut milk
• 1 15 ounce can cannellini beans, drained and rinsed
• 1 14 ounce can vegetable broth
• 1 teaspoon dried leaf sage, crushed
• Salt and ground black pepper
• Cracked black peppercorns, optional
• Fresh lime slices, optional

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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 Facts (Pumpkin-Bean Soup) Servings Per Recipe 4,
cal. (kcal) 285,
Fat, total (g) 19,
chol. (mg) 0,
sat. fat (g) 17,
carb. (g) 28,
Monosaturated fat (g) 0,
Polyunsaturated fat (g) 0,
fiber (g) 8,
sugar (g) 4,
pro. (g) 9,
vit. A (IU) 16278,
vit. C (mg) 4,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 12,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 729,
Potassium (mg) 389,
calcium (mg) 61,
iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet