Pumpkin and Bean Soup

Makes: 6 servings
Total Cost:

Pumpkin and bean lovers alike will savor this fast and flavorful soup that is packed with fiber. 


1 can white beans
1 onion (small, finely chopped)
1 cup water
1 can pumpkin (15 ounce)
1 1/2 cups apple juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, allspice, or ginger
1/2 teaspoon black pepper
1/4 teaspoon salt


1. Blend white beans, onion, and water with a potato masher or blender till smooth.

2. In a large pot, add the pumpkin, juice, cinnamon, nutmeg, black pepper, and salt. Stir.

3. Add the blended bean mix to the pot.

4. Cook over low heat for 15-20 minutes, until warmed through.



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I tried the recipe once and look forward to using it this fall with education with Food Stamp eligible families
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I substituted dried red beans that I soaked, cooked and mashed. A little more work than opening a can of white beans but I liked the taste even better.
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