Pumpkin and White Bean Soup

Ingredients - Serves 4

• Fresh sage - 1 tablespoon, chopped
• Salt and pepper - To taste
• Vegetable broth - 4 cups
• White beans - 1 can, drained and rinsed
• Pumpkin puree - 2 cups
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Olive oil - 1 tablespoon

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the pumpkin puree, white beans, and vegetable broth. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and puree it that way. Just be careful, as the soup will be hot.
6. Season the soup with salt, pepper, and fresh sage. Serve hot.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 200
• Fat: 3g
• Carbs: 35g
• Protein: 8g
• Sodium: 500mg
• Sugar: 6g