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.

• Prep: 5 min
• Cook: 18 min
• Total: 23 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.52/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Fat
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• classic
• boil
• budget-friendly

Ingredients

• 1 can white beans (15 ounce, rinsed and drained)
• 1 onion (small)
• 1 cup water
• 1 can pumpkin (15 ounces, plain)
• 1 can vegetable broth (low-sodium, 14.5 ounces)
• 0.5 teaspoon thyme
• 0.25 teaspoon salt (to taste)
• 0.125 teaspoon pepper (to taste)

Instructions

1. Blend white beans, onion, and water.
2. In a soup pot, mix bean puree with pumpkin, broth, and spices.
3. Cover and cook over low heat about 15 to 20 minutes until warmed through.

Nutrition (per serving)

• Calories: 238
• Protein: 13.5 g
• Carbohydrates: 47 g
• Fat: 1 g
• Fiber: 11.7 g
• Sodium: 442 mg
• Saturated Fat: 0.4 g
• Sugar: 7.8 g