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.
Pumpkin and Bean Soup
(Budget-friendly Meals, Better Homes and Gardens)
start to finish: 15 minutes
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)
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