White Bean & Pumpkin Soup (Veg)

90 mins (prep 30, cooking 60)
13 ingredients
6 servings
I started out intending to make a Cuban bean and pumpkin stew from one of Madhur Jaffrey's books. I didn't have enough of the ingredients on hand to get the full Cuban flair, so I merged the base of navy beans and pumpkin with another MJ recipe to make this simple yet hearty and satisfying soup. Note, this calls for dried beans, soaking overnight is preferable but you can use the quick method too.

Categories:  vegan , pumpkin , beans , <-4-hours , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (169.02 g)
Servings 6
Amount per Serving
Calories 96.56 Calories from Fat 89.1
% Daily Value *
Total Fat 9.9g 91.36%
Saturated Fat 1.37g 40.95%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 629.27mg 157.32%
Total Carbohydrate 2.3g 4.61%
Dietary Fiber 0.06 g 1.45%
Sugars 1.35 g %
Protein 0.04g 0.52%
Vitamin A 333.7IU% Vitamin C 0.0mg%
Calcium 0.1mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried navy beans, cloves garlic, fresh pumpkin, dried rosemary, dried thyme, dried sage