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!