Delicious, easy pumpkin soup made with pumpkin, coconut milk, white beans, and vegetable broth. Vegan and gluten-free. four-can pumpkin soup
Ingredients
Instructions
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 48Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 311mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 3g
easy pumpkin soup
I’ve been making this pumpkin soup for years. Years! It’s so delicious and easy to whip up for lunch, dinner, a snack, whatever. It’s creamy, flavorful, and above all, healthy.
I call it “four-can,” because it’s only four ingredients, not counting spices. And when you go to the supermarket, you just have to remember to get “four cans.” A can of pumpkin, a can of white beans, a can of coconut milk and a can of chicken or vegetable broth. If you use vegetable broth, than this perfect pumpkin soup is also vegan.
It freezes beautifully, so I’ll often divide the batch in half. Half for near-future consumption and half for less-near-future consumption.
more soups and stews
- I love this chicken, kale, and white bean soup.
- Try this crock pot chili with beer and kale.
spices to add to soup
For spices, I usually stick with sea salt, pepper and dried sage. I’d say I use about 1/2 teaspoon of each, up to 1 teaspoon (or more!) of the sage, but add the spices at the end and to your own preference.
I’ve added curry powder before, because I love curry every so much, which worked well. You can also try cumin or ginger. The original recipe comes from a magazine, if I recall, which means either Real Simple or Better Homes and Gardens, since I get both of those.
But I never wrote it down, so I’m not sure how closely I’m following the original, or, precisely even where it came from. But with the four-can base, you can add whatever you like to make it your own!
It couldn’t be easier to make. Here is a video how-to. (Written recipe below.)
how to make four-can pumpkin soup
you will need:
1 can (15 ounces) pumpkin
1 can (13.5 ounces) coconut milk
1 can (1 3/4 cup) vegetable or chicken broth
1 can (15.5 ounces) white beans (Great Northern or cannellini), rinsed and drained
salt
pepper
dried sage
what to do:
In a saucepan, whisk together the pumpkin, coconut milk and broth over medium high heat. Stir in the beans. Heat, stirring occasionally, until the soup begins to bubble. Stir in salt, pepper and sage to taste. Continue to simmer for several minutes. Serve.
Delicious, easy pumpkin soup made with pumpkin, coconut milk, white beans, and vegetable broth. Vegan and gluten-free. four-can pumpkin soup
Ingredients
Instructions
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 48Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 311mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 3g 
Sue Sparks says
Too easy not to try! YUM!
meaghanmountford says
Thank you Sue!!