Super Easy Pumpkin Soup
December 28, 2010

This pumpkin soup recipe is truly super easy. Within a few minutes you'll have a kitchen filled with the aroma of what smells like hours of labor when in reality it only took as much effort as opening a few cans. It's truly a no-fuss and no-mess recipe — perfect for those times you just aren't able to spend the time prepping a bunch of fresh ingredients.
Super Easy Pumpkin Soup is also pretty quick to make. The only thing that might take some time is if you have to cook the rice. I used pre-cooked rice; Uncle Ben's Ready Rice (the kind you microwave for 90 seconds).
You may be thinking that this soup will be salty given 2 to 3 teaspons of Lawry's salt. I assure you, it isn't salty at all because I used low-sodium chicken broth and tomatoes with no salt added. The Lawry's salt makes up for what those lack and give it a bit more flavor than plain table salt.
Nutrition Info
Yield
Approximately 2 1/4 quarts
Servings
6
Ingredients
- 1 quart Low-Sodium Chicken Broth
- 3 tablespoons dried onion flakes
- 1 can diced tomatoes (no salt added, 14.5 oz)
- 1 can cannellini beans (15oz)
- 1 can pumpkin (15oz)
- 2 cups pre-cooked whole grain brown rice
- 2-3 teaspoons garlic powder (to taste)
- 2-3 teaspoons Lawry's salt (to taste)
- 1 teaspoon turmeric
- 2 whole bay leaves
- 1 teaspoon white pepper (optional)
Directions
In a 3qt or larger pan, heat the chicken broth to a slow boil. Add the remaining ingredients (do not strain the beans or tomatoes just dump 'em in) and bring to a full boil for approximately 10 to 15 minutes, stirring occasionally. Allow to cool before enjoying a one and a half cup serving.