PumpkinSoup_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

Ingredients

1 can white beans (15 ounce
rinsed and drained)
1 onion (small
or 2 teaspoons onion powder)
1 cup water
1 can pumpkin (15 ounces
plain)
1 can vegetable or chicken broth
low-sodium (14.5 ounces)
1/2 teaspoon thyme (or tarragon)
salt and pepper (optional
to taste)

Steps

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

Nutrition Facts

Nutrients Amount
Total Calories 204
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 460 mg
Carbohydrates 40 g
Dietary Fiber 11 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 12 g
Vitamin D N/A
Calcium 137 mg
Iron 6 mg
Potassium N/A

University of Connecticut Family Nutrition Program
Senior Nutrition Awareness Project (SNAP) Newsletters

U.S. Department of Agriculture. MyPlate Kitchen Website. Pumpkin Soup. Recipe source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.