Name: Pumpkin and Bean Soup
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 can white beans; 1 small onion, finely chopped; 1 cup water; 2 cups pumpkin purée; 1 1/2 cups apple juice; 1/2 teaspoon cinnamon; 1/8 teaspoon nutmeg, allspice, or ginger; 1/2 teaspoon black pepper; 1/4 teaspoon salt; Optional: 1/2 cup heavy cream

Pumpkin and Bean Soup

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This quick and easy soup is a great way to pair pumpkin with white beans. The smooth, flavorful Pumpkin and Bean Soup is packed with fiber and makes a great weekend lunch.

Author: Bill Dugan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Soups

Ingredients

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1 can white beans
1 small onion, finely chopped
1 cup water
2 cups pumpkin purée
1 1/2 cups apple juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, allspice, or ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
Optional: 1/2 cup heavy cream

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Instructions

Blend the white beans, onion, and water with a potato masher, food processor, or immersion blender.
Put pumpkin, juice, and spices into a big pot.
Add the blended bean mix to the pot.
Cook over low heat for 15 to 20 minutes, until the soup is warmed through.
For an added layer of flavor, you can oven-roast or sauté the onion with a little olive oil before adding it to the soup.
If adding heavy cream, add right before serving.

Notes

If you don’t have pumpkin puree, you can use canned pumpkin pie filling from the store.

Find it online: https://foodgardening.mequoda.com/recipe/pumpkin-and-bean-soup/