Pumpkin Soup

Name: Pumpkin Soup
Yield: 4 servings
Ingredients: 1 can white beans (15 ounce, rinsed and drained); 1 onion (small, or 2 teaspoons onion powder); 1 cup water; 1 can pumpkin (15 ounces, plain); 1 can vegetable or chicken broth, low-sodium (14.5 ounces); 1/2 teaspoon thyme (or tarragon); salt and pepper (optional, to taste)

Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Get pumped for this pumpkin soup. This soup pairs well with a spinach salad topped with a scoop of tuna or egg salad.

Makes

4 servings

Ingredients

1 can white beans (15 ounce, rinsed and drained)
1 onion (small, or 2 teaspoons onion powder)
1 cup water
1 can pumpkin (15 ounces, plain)
1 can vegetable or chicken broth, low-sodium (14.5 ounces)
1/2 teaspoon thyme (or tarragon)
salt and pepper (optional, to taste)

Directions

Wash hands with soap and water.
Blend white beans, onion, and water.
In a soup pot, mix bean puree with pumpkin, broth, and spices.
Cover and cook over low heat about 15 to 20 minutes until warmed through.

Notes

Learn more about: Onions Pumpkins Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.