Hearty Pumpkin Soup (reader recipe)
This hearty pumpkin soup is packed with savory fall flavors! Made with pumpkin, white beans, Canadian bacon, and vegetables, it's a cozy, satisfying, and weight-loss-friendly meal that's perfect for chilly days. This delicious reader recipe was shared by The Holy Weigh member, Millie Helt!
Calories: 311kcal
Servings:
Ingredients
- 1 Tablespoon olive or avocado oil
- 1 Jalapeño pepper chopped small
- 2 cups mirepoix (chopped small onions, celery, carrots) buy pre-chopped to save time
- 2 cups low-sodium chicken bone broth
- 6 ounces Canadian bacon chopped small
- 15 ounces canned navy or cannellini beans drained and rinsed
- 1 Tablespoon dried thyme
- 2 cups water heat in microwave before adding to keep the soup simmering
- 15 ounces canned pure pumpkin I like Libby’s
- 1/8 cup 2% milk for color and to thin a bit
- salt and pepper as desired
Instructions
- Heat the oil in a large pot. Add the Jalapeño pepper and mirepoix and saute for about 10 minutes.
- Add bone broth and Canadian bacon.
- Add drained and rinsed beans.
- Heat water in microwave and add thyme and heated water to soup. Simmer for about 20 minutes.
- Add pumpkin and simmer 10 minutes.
- Add the milk until heated through.
- Season with salt and pepper as desired and enjoy.
Nutrition
Calories: 311 kcalCarbohydrates: 40 gProtein: 23 gFat: 7 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.01 gCholesterol: 22 mgSodium: 980 mgPotassium: 699 mgFiber: 12 gSugar: 8 gVitamin A: 16662 IUVitamin C: 15 mgCalcium: 115 mgIron: 5 mg
