Pumpkin-Bean Soup

I found this quick and easy soup recipe on the Better Homes and Gardens web site. 
The color is perfect for fall.

Now that I'm just cooking for one, I'm always on the lookout for quick and easy meals.

I just happened to have all the ingredients at home with a few minor modifications.

Pumpkin-Bean Soup

Ingredients

1     15 oz can pumpkin

1     14 oz can unsweetened coconut milk (I used *lite*)

1     15 oz can cannellini beans, drained and rinsed (I used Navy beans.)

1     14 oz can vegetable broth (I used chicken.)

1     tsp. dried leaf sage, crushed

Salt and ground black pepper (I didn't salt. Figured with all the canned products, I didn't need anymore salt!)

Cracked black peppercorns, optional (I didn't use)

Fresh lime slices, optional (I didn't use)    

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. 

I thought the soup was very good. Certainly fast and easy. I love bean soups and would add a second can of beans. I'm going to make it again ... for our next cool spell ... (November???!!!).

Wishing YOU well and a tasty bowl of soup!