From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food
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
Method
- 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.
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