Roasted Pumpkin Soup with Cannellini Beans

Roasted Pumpkin Soup with Cannellini Beans

This creamy filling soup could not be easier to make. Only 5 ingredients are required! It's pureed at the end making a thick consistency without the addition of any cream. Could be made vegan by using vegetable stock.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings 1-cup servings (about 9 cups total)

Calories 99kcal

Author Toni Dash

Equipment

immersion blender

Ingredients

2 teaspoons Olive Oil
1 medium Yellow Onion peeled and chopped
1 tablespoon fresh Sage diced
2 ½ cups cooked (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
Kosher Salt (gluten-free Tamari sauce or Soy Sauce, gluten, also may be used) and Black Pepper to taste
Suggested garnish: Diced , sautéed pancetta and sage leaves , sautéed pancetta and sage leaves

Instructions

Warm olive oil in a large pan or soup pot over medium-high heat. Add chopped onion and sage; sauté until onions are translucent and beginning to brown (about 4 minutes).
Add cannellini beans and pumpkin chunks and stir to combine. Continue to cook for 2 minutes to allow the flavors to meld together.
Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes.
Let cool slightly and either pour into a blender or use an immersion blender and puree to a smooth consistency.
Season to taste with salt and pepper. If preferred, substitute salt for Tamari sauce (gluten-free) or Soy Sauce (gluten).

Nutrition