Pumpkin and Cannellini Bean Soup
- In a small pan, heat the oil and lightly brown the onions, garlic and gingerroot.
- In a large saucepan, add the broth, pumpkin, beans, spices, onion, garlic and gingerroot.
- Sinner about 8-10 minutes.
- Add to a blender in small batches to blend well
- When ready to serve, sprinkle soup with pumpkin seeds
Benefits of Pumpkin and Cannellini Bean Soup
This is a great soup for autumn, with a hearty mix of pumpkin and beans. While it takes a little bit more time than some soups, you’ll have plenty to put in the freezer for weeks to come. Make it ahead and then enjoy after a brisk walk outside admiring the leaves.
Ingredients
- 1 TBSP olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated gingerroot
- 4 cups chicken broth
- 1 15 oz can pumpkin puree ( not pumpkin pie filling)
- 1 15 ounce can cannellini beans, rinsed and drained
- ½ tsp salt
- ¼ tsp pepper
- 1 bay leaf
- ½ tsp curry powder
- ½ tsp cumin
- ½ tsp Italian seasoning
- raw pumpkin seeds
- Category:
- Cooking:
- Protein: 4.4gm
- Type: Free