- In saucepan stir together 1 (15-ounce) can 100% pure pumpkin, 1 can skimmed evaporated milk, 2 cups reduced-sodium vegetable broth, 1 (15-ounce) can drained and rinsed cannellini beans and 1 teaspoon crushed dried sage. Heat gently together. Add black pepper to taste.
Makes 4 servings.
Note: If you would like a thicker soup, rinse an additional can of cannellini beans and mash until fairly smooth. Stir into the soup and heat.