Wednesday, March 4, 2009

Pumpkin-Bean Soup

Here's the soup recipe for all who commented on it, courtesy of Better Homes & Gardens:

Ingredients:
1 15-oz. can pumpkin
1 14-oz. can unsweetened coconut milk
1 15-oz. can cannellini beans (I used regular food storage white beans), drained and rinsed
1 14-oz. can vegetable broth
1 tsp. dried leaf sage, crushed
Salt and ground black pepper
Cracked black peppercorns (optional)
Fresh lime slices (optional)

Preparation:
1. In medium saucepan combine pumpkin, coconut milk, beans, broth, and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime.
Serves 4

Each Serving:
285 cal, 19 g fat (17 g sat. fat), 0 mg chol, 729 mg sodium, 28 g carbo, 8 g fiber, 9 g pro. Daily Values: 335% vit. A, 7% vit. C, 6 % calcium, 21 % iron.

Okay, maybe it's not so healthy, but the family liked it.

2 comments:

SusGus said...

Bekah - this sounds yummy. I have a recipe we love with coconut milk too, and I use the reduced fat version. I bet with that replacement, and low sodium vegetable or chicken broth, you could even call this healthy!
-Susannah

Karla said...

Sounds yummy! Thanks for sharing!