Pumpkin Soup 2

Contributed By: Terry Borden


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


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

Helpful Hints:

Yield: 4 servings

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