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Pumpkin Soup

bowl of pumpkin soup

Makes: 4 servings

Ingredients

  • 1 can white beans, drained and rinsed (15 ounces)
  • 1 small onion, chopped (or 2 teaspoons onion powder)
  • 1 cup water
  • 1 can pumpkin puree (15 ounces)
  • 1 can low-sodium vegetable or chicken broth (14.5 ounces)
  • ½ teaspoon thyme (or tarragon)
  • salt and black pepper to taste

Directions

  1. Blend white beans, onion, and water using a blender or immersion blender. Or, for a chunkier soup, mash well.
  2. In a soup pot, mix bean puree with pumpkin, broth, and spices.
  3. Cover and cook over low heat about 15-20 minutes until warmed through.

Recipe from: Senior Nutrition Awareness Project Newsletters, University of Connecticut Family Nutrition Program, adapted by the USDA Food and Nutrition Administration.