#4 Pumpkin-White Bean soup

Pumpkin-White Bean Soup

Fun Factoid: Pumpkins were once recommended for removing freckles and curing snake bites.

Serves 4

Ingredients:
2 teaspoons olive oil
1 large Vidalia onion, coarsely chopped
1 (15 oz) can of pumpkin
3 1/2 cups fat-free or low-fat chicken broth
1 (15 1/2 oz) can of white beans, rinsed and drained
Pinch of pumpkin pie spice
Salt and pepper to taste.

Instructions:

1. Coat a large soup pot with olive oil and set over medium-low heat.
2. Add onion, cover, and coo****il tender, stirring occasionally, about 8 minutes.
3. Stir in pumpkin, broth, beans, and pumpkin pie spice; simmer 10 minutes.
4. In a blender, process soup in batches until smooth.
5. Return soup to pot and reheat; season with salt and pepper.

Kathy,

With the weather getting cooler this week; I think I may try and make this.  Do you have the calorie breakout (ie: calories, fat, carbs, protein).  You know, the boring stuff. 

Take care,
Beth

Hi Beth, no I don't have the breakdown.  I posted an article regarding the author of the recipes.  It's from one of her books on weighloss.  I figure with white beans (protein) and pumpkin will be good no matter what.  As Melinda says make sure you buy the unsweetened pumpkin.  You should be ok.  I think I will also make it for Saturday while I'm in West Virginia for the weekend.  I dread that long drive.  The bean labels are on the bags, and the pumpkin will have theirs posted on the can.  Maybe the combination will give you some idea.  Yummy trying it.

This sounds really good.  Don't forget that pumpkin comes sweetened or unsweetened.  Be sure to get the unsweetened or you might end up with a terrible stomach ache...