Pumpkin Soup

25 min · Serves 4

Based on a recipe from University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 cancanned white beans
• 1small onion
• 1 cupwater
• 1 cancanned pumpkin purée
• 1 canlow-sodium vegetable or chicken broth
• 2½ mldried thyme
• salt and pepper (optional)

How to cook it

1. Chop the small onion, and drain and rinse the canned white beans.
2. Add the rinsed white beans, chopped onion, and 1 cup of water to a blender, then blend on high speed for 1 to 2 minutes until completely smooth.
3. Pour the blended bean mixture into a soup pot and whisk in the canned pumpkin purée, low-sodium vegetable or chicken broth, dried thyme, and salt and pepper if desired.
4. Cover the pot with a lid and simmer over low heat for 15 to 20 minutes, until gently bubbling and steaming hot throughout.
5. Ladle the soup into bowls and serve warm.

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