PUMPKIN SOUP WITH WHITE BEANS, EASY AND CREAMY

The addition of blended cannellini beans gives this soup a creamy and velvety texture.

 

Ingredients:

2 tablespoons olive oil 

  • 1 medium white onion, roughly chopped 
  • 8 cups pumpkin flesh, finely cubed 
  • ½ cup cooked cannellini beans 
  • 1 teaspoon fresh thyme leaves 
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper 
  • 4 cups vegetable stock 
 

Preparation

  1. In a large pot over medium-high heat, warm oil. Add chopped onion, pumpkin, beans, thyme, and ginger. Sauté for 5 minutes, or until vegetables begin to soften, then add salt and black pepper. 
  2. Pour in stock, cover pot with a lid, and simmer for 10 to 15 minutes, or until vegetables are cooked through. 
  3. Remove pot from heat and take 1 cup of stock out of pot. 
  4. Use an immersion blender to blend mixture in pot until a smooth consistency is reached, adding in reserved stock as needed. 
  5. Between four serving bowls, divide soup, sprinkle croutons, pumpkin seeds, and parsley, and serve immediately.

    Enjoy!


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