Kidney Bean Pumpkin Soup Recipe

This vegetarian soup is hearty enough to be eaten as a meal. Pumpkin blends very well with the kidney beans and gives extra nutrition and delicious flavor.

Nutritional info

  • 17.9 mcg
    Vitamin A
  • 12.6 gm
    Carbohydrate
  • 4.2 gm
    Total Fat
  • 0.5 mg
    Iron
  • 1.6 mg
    Vitamin C
  • 112.2 kcal
    Energy
  • 1.9 gm
    Protein
  • 20.5 mg
    Calcium
  • Ingredients
  • Step-by-Step

Buy From Retailer

1 Tbsp(14.0 gm) Rajma

Buy From Retailer

1/2 Cup(72.0 gm) Pumpkin (Chopped)

Buy From Retailer

1/2 Tsp(1.0 gm) Garlic (Chopped)

Buy From Retailer

1/2 Tsp(0.59 gm) Mixed Herbs

Buy From Retailer

1/4 Tsp(1.0 gm) Salt

Buy From Retailer

1 Tsp(3.0 ml) Oil

Buy From Retailer

As Required(50.0 ml) Water

Buy From Retailer

For Cooking(30.0 ml) Water

  • In a pan add 1 tsp oil, 1/2 tsp chopped garlic and pumpkin puree.

  • Add cooked rajma beans and mix well.

  • Add water, 1/2 tsp mixed herbs and 1/4 tsp salt.

  • Cover and let it simmer.

  • Serve warm.

You might also like