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Send a Meal BlogThursday, October 28 2010
Ingredients
1 15-oz. can pumpkin
1 14-oz. can unsweetened coconut milk
1 15-oz. can cannellini 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
Directions
1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.
Nutrition Facts
Calories 285, Total Fat 19 g, Saturated Fat 17 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 729 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 6%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet Recommended Recipe:
Pumpkin-Peanut Butter Soup
Curry powder spices up this bright orange pumpkin soup. For a pretty presentation, add a swirl of plain yogurt on top. See Recipe      Comments:
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