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Thursday, 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
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
 
Posted by: Send a Meal AT 10:51 am   |  Permalink   |  0 Comments  |  Email
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