Pumpkin and Bean Soup

This is one of those recipes that you can have in your back pocket for nights when you only have 20 minutes or so to get dinner on the table. I didn’t think it would turn out well, but it actually tasted ok. Everyone liked it and Toby went back for seconds. It’s not the best pumpkin soup I’ve ever had, but it was good enough.

rating: 7

Pumpkin and Bean Soup
(Budget-friendly Meals, Better Homes and Gardens)

start to finish: 15 minutes
serves 4

Ingredients:

1 15-ounce can pumpkin
1 15-ounce can cannellini beans, rinsed and drained
1 14-ounce can unsweetened coconut milk
1 14-ounce can vegetable broth
1 tsp dried sage, crushed
salt and ground black pepper
cracked black peppercorns (optional)
fresh lime slices (optional)

Directions:

1. In a medium saucepan, combine pumpkin, beans, unsweetened coconut milk, vegetable broth, and sage. Heat through. Season to taste with salt and pepper. If desired, sprinkle individual servings with black peppercorns and lime slices.

per serving: 285 calories

Advertisements
This entry was posted in soup, vegan and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s