Pumpkin and Red Bean Soup

Pumpkin and Red Bean Soup

  • 1 15 ounce pumpkin (canned or fresh caribbean pumpkin)
  • 14 ounce coconut milk (can unsweetened)
  • 1 15 ounce kidney beans (can, drained and rinsed)
  • 1 14 ounce vegetable broth
  • 1 teaspoon sage (dry leaf, crushed)
  • 2 bay leaves
  • Salt and ground black pepper
  1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, bayleaves and sage. Simmer for 15 minutes.
  2. Season to taste with salt and pepper.

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments