Pumpkin Soup

Preparation Time: 30 minutes
1 can (15 oz) White beans, low sodium, rinsed and drained 1 small Onion 1 cup Water 1 can (15 oz) Pumpkin, plain 1 can (14.5 oz) Chicken broth, low sodium ½ tsp Thyme or tarragon Salt and pepper to taste (optional)
Blend white beans, onion, and water. In a soup pot, mix bean puree with pumpkin, broth, and spices. Cover and cook over low heat for 15-20 minutes, until warmed through. Serve.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 140 Total Fat: 1.5g Saturated Fat: 0g % of Calories from Fat: 10% % Calories from Sat Fat: 0%		Protein: 8g Carbohydrates: 26g Cholesterol: 0mg Dietary Fiber: 9g Sodium: 260mg
Each serving provides: An excellent source of fiber, and vitamins A, B1 and K, and a good source of iron, magnesium, phosphorous, potassium, zinc, and vitamins B2 and C.

Recipe courtesy of the Connecticut Family Nutrition Program.
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