Add in the vegetable stock/broth, pumpkin puree and dried rosemary, and bring up to a boil. Simmer, covered, until the vegetables are tender, about 30 minutes. Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. This White Bean and Pumpkin Soup with Kale-Hazelnut Crumble is the perfect dish to make for an appetizer on the holiday itself, or as a soul-warming meal leading up to the holidays. Amount is based on available nutrient data. Combine 3 cups pumpkin in a roasting pan with olive oil to coat, salt and pepper. Remove from heat and puree until smooth with an immersion blender. DIRECTIONS Coat a large soup pot with cooking spray and set over medium-low heat. Cover the drained beans and set aside. oz.) I added shredded chicken to make it an all around hearty meal. Curried Pumpkin White Bean Soup. Add onion, cover and cook until tender, stirring... Stir in pumpkin, broth, beans and oregano; simmer 8 … Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften. I added about 50% more Ginger and Cumin. 2 stalks of celery, chopped. Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy. Sprinkle with some toasted pepitas. Pretty good. 3 bay leaves. 2 ½ lbs. Add garlic; cook 1 minute longer. Peel, seed, and cut half small sugar pumpkin. Add stock, sage and nutmeg; bring to a boil then reduce heat to medium. ground white pepper. I even reduced the ginger. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. 216 calories; protein 10.2g; carbohydrates 32.4g; fat 5.6g; cholesterol 2.5mg; sodium 987.1mg. White Bean Soup Combine 3 cups pumpkin in a roasting pan with olive oil to coat, salt and pepper. Nutrient information is not available for all ingredients. Add onion, cover and cook until tender, stirring... Stir in Asha Gomez's Pumpkin, Rainbow Chard & Cannellini Bean Soup. Add comma separated list of ingredients to exclude from recipe. Directions. Cook, stirring, till leeks soften, about 5 min. Ingredients • 1 1 ⁄ 2 c. apple juice • 1 can (15-oz.) Cook in the oven for about 45 minutes, or until the flesh is completely soft. 1 can (15 oz.) Remove from heat; add sugar, sherry and cheese. Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. The white beans give the soup a creamy taste and the pumpkin delivers a rich warmth that’ll have you coming back for more. I added a little brown sugar. Brush with some of the olive oil and season. 4 cloves garlic, peeled and minced. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. The first time I made this soup… Make it ahead and then enjoy after a brisk walk outside admiring the leaves. small white beans • 1 small onion, finely chopped • 1 c. water • 1 can (15 ounces) pumpkin • 1 ⁄ 2 tsp. I did a couple of alterations but great taste. 2 tsp olive oil 1 medium onion, chopped 3 cloves of garlic, minced 2 cups pumpkin puree 1 can of white beans, drained and rinsed 3-1/2 cups of organic chicken broth (use low salt so you can control to your taste) 1/4 … Set aside 1/4 cup of VOSKOS® Nonfat Honey Greek Yogurt to use as topper. Pour in the pumpkin puree, black beans, corn, chicken broth, … This was an easy soup to make, Congrats! 3 cups vegetable or chicken broth or stock, 1 (15.5 ounce) can cannellini (white kidney) beans, rinsed and drained, 1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt. It is oil-free and so is plant-based. Stir in beans and roasted pumpkin. Drain, reserving the liquid. Learn About Traditional and Raw Milk Cheese, Italian Clean-the-Fridge Vegetarian Chili, Vegetable Frittata with Roasted Asparagus & Tomatoes, Fideo Cut Spaghetti Soup with Chickpeas & Thyme. LIBBY'S® 100% Pure Pumpkin. Sprinkle … In a Dutch oven, heat oil over medium-high heat. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth and salt. No sugar, twice the beans and a little cloves too. Tuscan Pumpkin White Bean Soup. black pepper • 1 ⁄ 4 tsp. Stir together and transfer the pumpkin mixture to the bean pot. Drain the canned cannellini beans, stir the beans into the soup, and then remove soup from heat. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. Bring to a boil, reduce the heat to low, and simmer until the beans are tender and soft, about 1-1/2 hours. Cook on low for about 5 minutes until the onions are translucent. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Add 1 tbsp cumin, 1 tsp salt and 1 tsp cinnamon. While the pumpkin is baking, rinse the beans and place in a pot with the water, 1 teaspoon of the salt, the bay leaf, and the thyme. In order to rate this recipe, a rating of 1 or more stars must be selected. In a large pot, add the pumpkin, juice, cinnamon, black pepper, and salt. Let it cool for a few minutes before blending. Roast at 425°F for 20 minutes or until soft and brown. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Melt butter in a heavy-bottomed pot over medium-high heat. 1 can (14.5 oz.) In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Heat through. pumpkin, peeled and cut into 3-in. 1/4 cup olive oil. Instructions Coat a large soup pot with cooking spray and set over medium-low heat. nutmeg, allspice, or ginger (optional) • 1 ⁄ 2 tsp. *Tip: To toast pepitas, preheat oven to 350 degrees F. Spread the pepitas in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice. each) black beans, rinsed and drained. Serve the creamy blended recipe as a main dish or side dish. Add onion; cook and stir until tender, 4-5 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Ladle in some stock from the beans. One 2 pound whole sugar pumpkin, halved, seeds scooped out, … It was more like a thin bean broth and cumin soup. Allrecipes is part of the Meredith Food Group. Garnish with basil and cheese. Let it cool for a few minutes before blending. You can whip it up in a matter of minutes because almost all of the ingredients are canned – which you just open, pour, and mix -except for the onions which do need to be softened and sautéed along with a few spices.. Whisk remaining yogurt into soup. Boston, MA 02116. There are only 5 main ingredients- onion, pumpkin puree, broth, white beans and oregano. Ground cumin and grated fresh ginger give this pumpkin-bean soup a touch of class. 2 cups diced yellow onion (from 1 large onion) ... 2 tsp. no-salt added diced tomatoes, undrained. Add remaining pumpkin, carrots, celery, garlic and onion; sauté in olive oil for 5 minutes. 1 (14-1/2 oz.) Stir together and transfer the pumpkin mix to the bean pot. This Pumpkin Soup with Leeks and White beans is the perfect symphony of Autumn flavors. Set aside. 1/8 teaspoon cayenne pepper or more to taste. Add 4 cups of vegetable broth, 2 cans of beans, 1 can of pumpkin, and 1 can of tomatoes. Ingredients 1 15 ounce can pumpkin 1 14 ounce can unsweetened coconut milk 1 15 ounce can cannellini beans, drained and rinsed 1 14 ounce can vegetable broth 1 teaspoon dried leaf … chunks, ½ cup grated Parmigiano-Reggiano cheese — plus additional for garnish, Adapted from “The New England Soup Factory Cookbook”, 266 Beacon Street, Suite 1 That’s all simmered together for a few minutes. This delicious white bean and pumpkin soup recipe is inspired by the traditional white bean soups of Provence. 1/2 teaspoon salt or more to taste. Pumpkin and White Bean Soup Courtesy of Marjorie Druker, executive chef and co-owner of New England Soup Factory in Newton, Massachusetts Yields 12-14 servings 2 ½ pounds pumpkin, peeled and cut into ¾-inch cubes, divided Saute over medium heat for 7 to 10 minutes, until vegetables are soft. I hate rating recipes low even oddly despite wasting ever costly food ingredients. Add comma separated list of ingredients to include in recipe. 2 tablespoons butter or ghee 1 medium onion, coarsely chopped 1” piece of fresh ginger, sliced 4 cloves garlic, peeled, halved 1/2 cup chicken broth 1 – 15 ounce can pumpkin purée 1 – 15.8 ounce can Great Northern beans, well drained 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt This did not taste like a pumpkin soup. Continue to cook for 5 min, stirring often, till the pumpkin begins to soften. … Cover and cook, … Place the pumpkin or squash pieces in a roasting tin. This is a keeper!! Instructions Mash white beans, onion, and water with a fork or blender until smooth. Get health information, news, & recipes via our program newsletters. Reduce heat to low and simmer for 5 minutes. Instructions To make the “magic sauce”, toast the cumin and coriander seeds in a frying pan over medium, heat until fragrant. Cook over low heat for 15-20 minutes, until warmed through. Step 2 Pumpkin And White Bean Soup (Makes about 6 servings.) Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. cinnamon • 1 ⁄ 8 tsp. Directions Step 1 This is a great soup for autumn, with a hearty mix of pumpkin and beans. Whenever I taste this soup, it reminds me of that meal at Olives. 2 cups chopped yellow onion. Add chopped onion and sage; sauté until onions are translucent and beginning to brown (about 4 minutes). Purée until smooth; season with salt and pepper. Add cannellini beans and pumpkin … Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. You saved Hearty Pumpkin-White Bean Soup to your. 1 can (14 fl. Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant. While it takes a little bit more time than some soups, you’ll have plenty to put in the freezer for weeks to come. A silky pumpkin broth with leeks, kale, apples, sage and cannellini beans is such a harmonious … this link is to an external site that may or may not meet accessibility guidelines. I am thankful to Chef Todd for inspiring me to create bold and spirited dishes. Add in the pumpkin and garlic and sprinkle with 1/4 teaspoon salt. We sprinkled on the cheese instead of stirring it in. Its delicate flavor is enhanced by the fragrant sage. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Follow step 1 and 2. Drain the canned cannellini beans, stir the beans into the soup, and then remove soup from heat. Reduce heat to low and simmer for 5 minutes. There are two things that I am always a sucker for…Pumpkin and Soup! Great taste and body. The photo looked great too but unfortunately no one would eat this one and attempts to fix it afterwards just did not amount to changing the odd heavy flavors much. A roasting tin or side dish with olive oil in a roasting tin more... Question is for testing whether or not you are following a medically diet! 1 or more stars must be selected or not you are a human visitor and prevent! Made with pumpkin goodness i could taste with a fork or blender until smooth ( makes about servings..., black pepper, and then remove soup from heat and cut small... Of stirring it in, beans, pumpkin puree, broth, white beans and pumpkin … Step! 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