Light pumpkin flavor, mild cannellini beans, fresh sage and a creamy consistency without any cream.
PUMPKIN ROASTING TIPS
-Soup is pureed at the end so don't worry about the size of pumpkin pieces
-Roasting time will vary depending on pumpkin size
-Don't puree before makign the soup.
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Cube and roast the pumpkin at 400 degrees F for 20-30 minutes.
Or halve, remove seeds and bake in 1-inch of water for 40-60 minutes.
Heat olive oil and saute the onions and sage until onions are transluscent.
Add the pumpkin and cannellini beans. Sauté 2 minutes.
Add the chicken broth and bring to a low boil. Lower heat, simmer, covered for 25 minutes.
Using an immersion blender puree the soup. Or process in batches in a regular blender.
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