Pumpkin and Bean Soup

Pumpkin and bean lovers alike will savor this fast and flavorful soup that is packed with fiber.

Yield

6 servings

Serving size

1 cup prepared soup, 1/6 of recipe (255g)

Rating

3.47 of 5 (43 ratings)

Food groups

• Fruit: 1/4 cups
• Vegetables: 3/4 cups

Ingredients

• 1 can white beans
• 1 onion (small, finely chopped)
• 1 cup water
• 1 can pumpkin (15 ounce)
• 1 1/2 cups 100% apple juice
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg, allspice, or ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Directions

1. Wash hands with soap and water.
2. Blend white beans, onion, and water with a potato masher or blender till smooth.
3. In a large pot, add the pumpkin, juice, cinnamon, nutmeg, black pepper, and salt.
4. Stir.
5. Add the blended bean mix to the pot.
6. Cook over low heat for 15 to 20 minutes, until warmed through.

Nutrition per serving

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pumpkin-and-bean-soup. Federal works are public domain in the United States.