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Print This Pumpkin and Bean Soup Recipe

Pumpkin and Bean Soup Recipe

Pumpkin and Bean Soup in Green Pottery Bowl

Pumpkin and bean soup recipe and more free recipes in this lighter choice section of kiss recipes. It's incredibly easy to make and tastes like you spent the whole day creating this delicious meal. I came up with the idea to use homemade pumpkin and created this wonderful, thick, hearty soup that doesn't take a lot of effort to make. It's full of all that's good for you, so enjoy!"

1 1/2 pounds pork sausage
3 cups water
3 cups chicken broth, fat free
2 cups pumpkin, pureed
1 large onion chopped
2 Tbsp cilantro, chopped
1 1/2 cups frozen corn
2 cups cooked Pinto beans
1 teaspoon salt
1/4 teaspoon pepper

Recipe Cooking Time:
Pan Type: large soup pot

Pumpkin and Bean Soup Directions

Brown the pork sausage in a large soup pot. When completely browned (not dry) add the chicken broth and water. Add in the pumpkin, chopped onion, cilantro and frozen corn, bring the soup to a boil, reduce heat and cook until corn is completely thawed. Add in the pinto beans and seasonings, heat thoroughly and serve.

Recipe Note:

Pumpkin and Bean Soup is one of my favorite soups on a cool and rainy day. It's incredibly easy to make and tastes like you spent the whole day making it. We freeze a lot of our vegetables, so you can just take the ingredients from the freezer, place into the pan and heat it up.

Kiss free recipes thanks you for stopping by. Perhaps you have a favorite recipe you would like to share. We are happy to try out and pass on favorite pumpkin recipes you send our way.

Recipe Serves: 6 – 8

Nutritional Facts for Pumpkin and Bean Soup
Serving Size 422 g
Amount Per Serving
Calories 522
Calories from Fat 230
Total Fat 25.6g 39%
Saturated Fat 8.1g 41%
Trans Fat 0.2g
Cholesterol 71mg 24%
Sodium 1227mg 51%
Potassium 1224mg 35%
Total Carbohydrates 42.9g 14%
Dietary Fiber 10.4g 41%
Sugars 5.0g
Protein 30.3g
Vitamin A 192% Vitamin C 15% Calcium 9% Iron 30%
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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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