3/4 cup white beans soaked overnight; 6 cups water; 2 cups winter squash peeled and diced; 1 small potato peeled and diced; 2 small leeks green tops and roots removed, washed and diced; 1/2 celery rib diced ½ cup yellow bell pepper, chopped. Bring to a boil, before reducing to a simmer for 10 minutes, or until the pumpkin is tender. Serve, garnishing each bowl with additional fresh sage. 3 Return the soup to the pan, then add the beans and heat through. pumpkin recipe, soup recipe, Spicy Pumpkin and Bean Soup, white bean soup, or butternut squash, seeded, peeled, and chopped. Author Network Blog. If using nutmeg, allspice, or ginger, add that too. Continue to cook for 5 min, stirring often, till the pumpkin begins to soften. Soak beans overnight in plenty of water to cover. Then, you just cook all the veggies on the stove top until they are nicely softened. Create your own group to share recipes and discuss them with other chefs! When the soup is finished cooking, use an immersion blender to blend it all together until it’s nice and creamy. Feedback Add the olive oil and onions along with a pinch of salt. Martha Shulman's Pumpkin And White Bean Soup Recipe, 2 x Garlic cloves, chopped Salt & pepper, to taste. 1 garlic clove, minced. While there are quite a few ingredients – all you have to do is blend everything together in a food processor. I personally like this microwave trick to make the process faster. 2. About Mix in the vegetable stock and let it all simmer together. It will be just as delicious. Ingredients. Turkey Pumpkin White Bean Chili A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. The spices in this pumpkin and bean soup come from what is commonly known in the Delicious Everyday house as “Magic Sauce”. Cook, stirring occasionally until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. The first time I made this soup… Reduce heat, cover, and simmer for 1 hour. Peel, seed, and cut half small sugar pumpkin. Add 2 tbsp of the “magic sauce”, and cook for 1 minute or until fragrant. Bring to a boil. Puree the soup with an immersion blender (or transfer small amounts to a blender then back into the soup pot). Cover and cook, … Featuring Custom Culinary ® Gold Label Mirepoix Base and Custom Culinary ® Whisk & Serve ® Cream Soup & Sauce Starter, Pumpkin White Soup brings together the wholesome flavors of pumpkin, onions, carrots, celery, cinnamon, nutmeg, and white beans. Heat the olive oil in a saucepan over medium heat. Especially this year when everything’s looking a little different, having foods … This vegetarian soup is hearty enough to eat as a meal. Magic sauce came about when I needed Harissa for recipe I was putting together, and couldn’t find harissa paste at any of the supermarkets or grocers I visited. … Warm tortillas and a plate of sliced red onion, orange and avocado are nice sides. There are only 5 main ingredients- onion, pumpkin puree, broth, white beans and oregano. Soups are infinitely comforting. Tuscan Pumpkin White Bean Soup Let me begin by telling you that this is a very simple soup recipe. Brush with some of the olive oil and season. Author Network Yield: 6-8 Servings Prep: 20 mins Cook: 30 mins Ready In: 50 mins Warm and hearty, this pumpkin soup recipe is vegetarian and a crowd pleaser during the holidays Ingredients. Remove the saucepan from the heat and, using a hand held blender, blend the soup until smooth. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy. Stir in the bell pepper and onion; cook and stir … Put the soup through the fine or possibly medium blade of a food mill and return to the heat. There really is nothing like slurping on a steaming bowl of soup when it’s wet and miserable outside. Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Pumpkin gets along really well with white beans, chili spices and turkey. Lightly sweet pumpkin puree and savory dried rosemary compliment each other perfectly, while the roasted Brussels sprouts turn deliciously golden brown when roasted at high heat. This post may contain affiliate links. 1 cup chopped sweet onion. Add the pumpkin and toss in the onions and sauce and allow to brown slightly. It’s been raining again, a lot, and that always makes me crave soup. Divide the soup … For a less creamy soup, use broth to blend the pumpkin and beans to your desired consistency. It’s loaded with delicious vegetarian-friendly recipes that are surefire crowd-pleasers. Invite them! Pumpkin White Bean Soup Serves 6-8 Adapted from New Kosher Cuisine for All Seasons by Ivy Feuerstadt and Melinda Strauss 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, finely chopped ½ pound carrots, sliced (you don’t have to peel) 1 28 ounce can tomato puree 1 28 ounce can unsweetened pumpkin puree Set aside. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. Add the remaining ingredients and process until you have a smooth paste. So beautifully in fact, that it’s since shown up in a number of recipes such as Spiced Pumpkin and Feta Tarts and Feta & Tomato Tartlets. It's not the 'same old same old' but a spiced up mixture that will have you coming back for more. So I had to come up with my own version. It’s become one of my favorite pumpkin recipes. Bring to a boil and skim off any foam which rises. This White Bean Pumpkin Soup is bursting with flavor from homemade harissa, pumpkin, and white cannellini beans. Add onion, cover and cook until tender, stirring... Stir in pumpkin, broth, Start with vegetable sticks and dip from the supermarket. Add chopped onion and sage; sauté until onions are translucent and beginning to brown (about 4 minutes). Vegan Pumpkin Soup is a great one to make as a yearly tradition. This colorful supper earns its place at the table. Instructions Coat a large soup pot with cooking spray and set over medium-low heat. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Nicole is a 25+ year vegetarian, and author of a vegan cookbook. Cook in the oven for about 45 minutes, or until the flesh is completely soft. You can leave the soup chunky if you prefer it that way. Know someone who would make a great member of CookEatShare? This vegetarian soup is hearty enough to eat as a meal. Stir together and transfer the pumpkin mix to the bean pot. And if you can’t find fresh pumpkin, you can substitute butternut squash. 2 cups dried bean soup mix (I used a blend of 13 beans and lentils found in the bulk section of our market.) … 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.. Serve with a drizzle of coconut milk and fresh cilantro. A unique combination of hearty flavors that bring warmth anytime of the year. Cover and simmer 30 to 50 min, till the beans are thoroughly tender, even mushy. Add a touch of spice and you have a double dose of heat. View mobile site Knowing how wonderfully versatile this homemade harissa paste has proven to be I thought I would apply it to a soup and see how it turned out. This Spicy White Bean Pumpkin Soup is sure to warm you up on these chilly Fall evenings. Soak beans overnight in plenty of water to cover. Use heavy cream to blend the pumpkin and beans for a super creamy and rich soup, and serve with chopped cilantro and cayenne pepper flakes. Of course, if you want to make this recipe even simpler to prepare, you can always use store-bought harissa. Drain beans and combine in a pot with the 2 qts water, onion and bay leaf. Instructions. The Spicy White Bean Pumpkin Soup is made from a simple combination of vegetable stock, pumpkin, white cannellini beans, onions, homemade harrisa paste, and coconut milk. While you’re here, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes! Cook, stirring, till leeks soften, about 5 min. Grilled Veggies and Couscous with Orange-Balsamic Dressing {vegan} ». In a blender, process soup in batches until smooth. This weekend, I enjoyed creating this delicious and spicy White Bean Pumpkin Soup. Stir. Season with salt and black pepper, to taste. In a large pot, add the pumpkin, juice, cinnamon, black pepper, and salt. Set aside to cool. Chicken, Bacon, And White Bean Soup, Portuguese Style, Kale And White Bean Soup With Parsnip And Potato, Black And White Bean Soup With Tomatillo Salsa, Chicken breast marinade recipe for grilling, 7 DO’s & DON’Ts of Pressure Cooking with Induction. Return soup to pot and reheat; season with salt … Coconut milk, lime, spices, pumpkin, and broth create a seriously flavorful soup. Healthy, vegan, gluten-free, … Add the cumin and curry powder and sauté for an additional 4-5 minutes. Taste; adjust salt and add in pepper. To make the soup, heat a large saucepan over medium heat. 1 medium onion, chopped. Soup's on! Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. 2 tablespoons olive oil. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. https://www.tasteofhome.com/recipes/black-bean-pumpkin-soup Honestly, the hardest part of this soup recipe is peeling the pumpkin! 1/2 cup white wine. Add in 2 teaspoon salt; continue to simmer. Add the vegetable stock and beans. 2 cans (15 ounces each) black beans, rinsed and drained. In this dish, canned pumpkin puree adds subtle sweetness, creamy texture and deep color to the base of a hearty soup. As an Amazon Associate I earn from qualifying purchases. Add the vegetable stock and beans. Blog Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute. | Just imagine dipping your spoon into a spicy combo of creamy pumpkin and black bean soup. To make the “magic sauce”, toast the cumin and coriander seeds in a frying pan over medium, heat until fragrant. 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. Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeño. Add the cooked onion and apple pieces to the crock pot. | This comforting Pumpkin and Sweet Potato Soup will warm you up, fill your belly, and tantalize your taste buds! In a large soup pot, heat the olive oil. The first step is to make the “magic sauce”, or homemade harissa paste. Drain beans and combine in a pot with the 2 qts water, onion and bay leaf. And for more delicious recipes, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go! 1-pot pumpkin black bean soup inspired by Thai and Mexican cuisine. Add more chili peppers if you like more heat, or substitute more bell peppers to tone down the spiciness. About Nicole, About Us | Work with Me | Privacy & Disclosure Policy. © 2021 Delicious Everyday | Hook & Porter Media, Spicy White Bean Pumpkin Soup {vegan, gluten-free}. Place the pumpkin or squash pieces in a roasting tin. Sprinkle … You can adjust the spice level to your personal taste. The white beans give the soup a creamy taste and the pumpkin delivers a rich warmth that’ll have you coming back for more. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog. Remove the bay leaf and cloves from the onion. 2 quarts of water. Bring to a boil and skim off any foam which rises.… Combine 3 cups pumpkin in a roasting pan with olive oil to coat, salt and pepper. | Cook over low heat for 15-20 minutes, until warmed through. Pumpkin White Bean Soup. Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sauté the onion and garlic in the olive oil for about 4-5 minutes. I used a mix of red bell peppers and red chili peppers until I found the right spice level, and it worked out beautifully. See full disclosure policy here. Mash white beans, onion, and water with a fork or blender until smooth. Warm olive oil in a large pan or soup pot over medium-high heat. It is oil-free and so is plant-based. Bring to a boil, before reducing to a simmer for 10 minutes, or … ½ cup red bell pepper, chopped. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. How to make creamy pumpkin bean soup Simply saute the onions and garlic in a little olive oil over low heat for about 5 minutes until they are translucent. Then add the rest of the ingredients to the pot and simmer for 20 minutes. I looked through a ton of recipes and found that the main ingredient was chili peppers. Fry the onions until golden. Once cooled add to a food processor and process until a powder forms. | Serve with a dollop of yogurt or creme fraiche. 1-2 Tbsp. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and … The canned cannellini beans pack the soup with protein and give it a creamy texture without the need for cream. Add the coconut milk and cook for another 5 minutes. 2 Remove the pan from the heat, then blend the soup until smooth using a blender, food processor or stick blender. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. That’s all … Toss the white beans into the soup for some added protein! Stir in the slivered sage and heat through gently, stirring. Yum! Ladle in some stock from the beans. Add cannellini beans and pumpkin … This step is optional. It’s deliciously creamy and packed with nutritious flavor from butternut squash, white cannellini beans, and homemade harissa. 1 can (28 ounces) diced tomatoes, … I used red bell peppers, red chili peppers, salt, cumin, coriander, and paprika. Add the bean mix to the pot. Return the onion to the soup. Stir in … Bean and pumpkin soup. Decant into a clean jar and refrigerate. Add in the pumpkin and garlic and sprinkle with 1/4 teaspoon salt. olive oil. Terms of Use Top the soup off with a drizzle of coconut milk and a sprinkle of cilantro. 1 cup celery, chopped. Heat extra virgin olive oil in a large saucepan or possibly non-stick skillet over medium-low heat and add in the leeks.