Pumpkin-Ginger-Bean Soup
Pumpkin is delicious in soup; it adds a rich flavor and creamy texture. One serving of this soup gives you 300 percent of your daily requirement for vitamin A.
INGREDIENTS
- 2 tablespoons olive oil
- 3 tablespoons minced fresh ginger root
- 4 shallots, minced
- 1 pear, chopped
- 3 cups Low-Sodium Chicken Broth
- 1 tablespoon brown sugar
- ¼ cup dry sherry or apple juice
- 1 (15-ounce) can solid-pack pumpkin
- 2 cups Beans for Soup
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
In a large soup pot, heat olive oil over medium heat. Add ginger and shallots; cook and stir for 2 minutes. Then stir in pear; cook and stir for 3 minutes.
Add the chicken broth, sugar, and sherry and simmer for 3 minutes.
Add the pumpkin and, using a potato masher, mash thoroughly until pumpkin is combined and mixture is smooth.
Stir in beans, nutmeg, and cloves and bring to a simmer.
Cover, reduce heat to very low, and simmer for 20–25 minutes until soup is slightly thickened, stirring occasionally. Serve immediately.
Serves 4–6
Calories: 254.04
Fat: 7.97 grams
Saturated fat: 1.29 grams
Dietary fiber: 8.43 grams
Sodium: 63.52 mg
Cholesterol: 0.0 mg
