Roasted PUMPKIN SOUP

Light pumpkin flavor, mild cannellini beans, fresh sage and a creamy consistency without any cream.

Roast Pumpkin

Cube and roast the pumpkin at 400 degrees F for 20-30 minutes.

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1

Or halve, remove seeds and bake in 1-inch of water for 40-60 minutes.

Saute

Heat olive oil and saute the onions and sage until onions are transluscent.

2

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Add vegetables

Add the pumpkin and cannellini beans. Sauté 2 minutes.

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3

Add broth

Add the chicken broth and bring to a low boil. Lower heat, simmer, covered for 25 minutes.

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4

Puree

Using an immersion blender puree the soup. Or process in batches in a regular blender.

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5