1 (15 ounce) can pumpkin puree (not pie mix)
1 (14 ounce) can coconut milk (I use lite and unsweetened)
1 (15 ounce) can veggie broth
2 teaspoons ground sage
salt and pepper, to taste
1 (15 ounce) can great Northern beans
red pepper flakes or cayenne, to taste, optional
1. In a medium soup or sauce pot, combine pumpkin, coconut milk, veggie stock, sage, salt, pepper, and hot pepper (if using) over medium heat.
2. Whisk to combine.
3. Add the white beans and simmer until warm. Serve.
It is super easy to make and filling. You can add more beans to up the protien too.
Source of recipe: This is a great and simple pantry soup. I typically have these items in the cupboard at my house!! I really am a fan of it on cold and icky days in CO! This recipe came about by using things in the pantry and it worked.