Pumpkin Soup
Get pumped for this pumpkin soup. This soup pairs well with a spinach salad topped with a scoop of tuna or egg salad.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups prepared soup, 1/4 of recipe (392g)
238
Calories
14g
Protein
47g
Carbs
1g
Fat
12g
Fiber
8g
Sugar
442mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
white beans
1 can · 15 ounce, rinsed and drained
onion
1 · small, or 2 teaspoons onion powder
water
1 cup
pumpkin
1 can · 15 ounces, plain
vegetable or chicken broth, low-sodium
1 can · 14.5 ounces
thyme
1/2 teaspoon · or tarragon
salt and pepper
optional, to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Blend white beans, onion, and water.
- 3
In a soup pot, mix bean puree with pumpkin, broth, and spices.
- 4
Cover and cook over low heat about 15 to 20 minutes until warmed through.
Source: USDA MyPlate Kitchen · University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters
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