WHITE BEAN & PUMPKIN SOUP (VEG)
I started out intending to make a Cuban bean and pumpkin stew from one of Madhur Jaffrey's books. I didn't have enough of the ingredients on hand to get the full Cuban flair, so I merged the base of navy beans and pumpkin with another MJ recipe to make this simple yet hearty and satisfying soup. Note, this calls for dried beans, soaking overnight is preferable but you can use the quick method too.
Provided by magpie diner
Categories Pumpkin
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
- Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
- To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
- Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
- Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
- If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.
Nutrition Facts : Calories 343.9, Fat 10.1, SaturatedFat 1.4, Sodium 204.9, Carbohydrate 52, Fiber 14.4, Sugar 4.3, Protein 15.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Cyric Weimer
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed this soup. It's very flavorful and creamy.
Marie Johnson
[email protected]This is a great soup for a cold night. It's hearty and filling, and it's sure to warm you up.
Elektra Mason
[email protected]This soup is delicious! I love the creamy texture and the subtle sweetness from the pumpkin.
MoiN MoiN
[email protected]I'm a huge fan of pumpkin soup, and this recipe is one of my favorites. It's so easy to make and it's always a crowd-pleaser.
Wendy B
[email protected]This soup is a great way to get your kids to eat pumpkin. It's sweet and creamy, and they'll love it.
Abel Matias
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it!
Andito Hashimi
[email protected]This is a great fall soup. It's hearty, flavorful, and easy to make.
hani boy
[email protected]This soup is so flavorful and satisfying. I love the combination of pumpkin and white beans.
Stephen Meers
[email protected]I love the addition of white beans to this soup. They add a nice creaminess and heartiness.
Shiv kumar Sah
[email protected]This soup is a great way to use up leftover pumpkin puree. It's also very easy to make, and it's a great option for a healthy and filling meal.
Miranda Flores
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. It's so flavorful and comforting, perfect for a cold night.
Atta King
[email protected]This soup is amazing! I love the creamy texture and the subtle sweetness from the pumpkin. The beans add a nice protein boost and make it a very filling meal.