Roasted Pumpkin and Cannellini Bean soup

 

They say you have to introduce a new food to a Toddler approximately 20 times before they’ll take a liking to it.  I find adults no different when it comes to shifting their palate.  What I mean by this is once you’ve taken to eating a lot of the same kind of food (e.g. holiday sweets) integrating something different (e.g. healthy, non-sugary food) can be challenging.  I know for myself if I’ve been on a sugar jag I can have a fridge full of delicious fresh produce and I stare at it blankly just wanting more chocolate.

Today I decided to whip up a rustic, healthy, flavorful soup from foods of the season I had on hand.  My hope is to move away from the sugar den we’ve all been living in for the past weeks, and back into more wholesome, seasonal eating!  You will note most of the recipes I share are simple and quick.  I love to cook extensively when I have abundant time.    Realistically I need quick foods on most days but I always want them also be seasonal, ‘whole’ (meaning in their whole state, not processed with additives or preservatives), and of course delicious!
Roasted Pumpkin Cannellini Bean Soup
Yield: 6-8 servings (about 9 cups total)
Ingredients:
·         2 teaspoons olive oil
·         1 yellow medium, chopped
·         1 tablespoon  fresh sage, diced
·         2 ½ cups previously cooked cannellini beans (or canned cannellini beans)
·         2 cups roasted pumpkin (click here for directions on roasting a pumpkin; stop after roasting to cut pumpkin into chunks and do not puree)
·         5 cups low sodium chicken broth
·         Salt (or soy sauce or tamari) and pepper to taste

Note:  The soup will be blended at the end so no need to be fussy about how you cut up the pumpkin.

 

1.       Warm olive oil in a large pan or soup pot.   Add chopped onion and sage; sauté over medium-high heat until onions are translucent and beginning to brown (about 4 minutes).

 

2.      Add cannellini beans and pumpkin and stir to combine.  Continue to cook for 2 minutes to allow the flavors to meld together.

 

3.      Add chicken broth and bring to a boil.  Reduce heat, cover and simmer for 25 minutes.

4.      Let cool slightly and either pour into a blender or use an immersion blender and blend to a smooth consistency.  Season to taste with salt and pepper.  Instead of salt you can use soy sauce or tamari (gluten free substitute for soy sauce) as well.

Suggested garnish:  Diced, sautéed pancetta and sage leaves.

Comments

  1. says

    You are so right about adults being as finicky as toddlers when it comes to changing their normal food. Case in point: my husband. When I married him, he thought American cheese was gourmet. He isn't much better over twenty years later, but he continually giving him new things to try has definitely broadened his palate. That soup sounds wonderful. I have a butternut squash waiting to be used in a soup like that one.

  2. says

    I love these flavors just got one of those for Christmas to blend with looks like a great recipe to try it out with! Thanks ★•.¸¸.•*¨*❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤
    HAPPY NEW 2011 YEAR!!!
    ❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤•.¸¸.•*¨*★

  3. says

    This is so true! I never heard the stat about babies, but it is definitely true with adults! I guess I need to force sushi to my husband 19 more times for him to like it ;-)

    Soup sounds delicious for a cold night, thanks!

  4. Anonymous says

    I have had hibiscus blossoms at the bottom of a glass filled with champagne. The bubbles make the blossom open. What a wonderful sight to see and a fun way to drink champagne!

  5. says

    I have a 5 tries rule when it comes to food for exactly that reason – it takes the palette time to warm up to new flavors! This, however, looks a-maz-ing! I love pumpkin/winter squash.

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