lunch recipe · #04399
Basil Pesto Pumpkin Kidney Bean Chowder
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep20 min
Cook42 min
Inactive0 min
Total62 min
Ingredients
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 2 tbspUnsalted Butter
- 3 tbspCornstarch
- 12 ozPumpkin
- 10 ozCanned Kidney Beans
- 2 cupsWhole Milk
- ¼ cupPesto
- 2 tbspBasil
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Pumpkin, Canned Kidney Beans, draining and rinsing any canned ingredient.
- Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Pumpkin, Canned Kidney Beans with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
- Whisk the Cornstarch into the liquid ingredient among the Whole Milk, Pesto, Basil, stir all of the Whole Milk, Pesto, Basil into the pot, and simmer gently until the chowder thickens. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 8.7 g
- Carbohydrates
- 26.2 g
- Fat
- 11.1 g
- Fiber
- 3.6 g
- Sodium
- 1,045 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Tree nuts
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.