Pumpkin Soup

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)

Instructions

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.

Nutrition (per serving)

Calories	204
Protein	12 g
Total Fat	1 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	460 mg
Carbohydrates	40 g
Dietary Fiber	11 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters