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.
Servings 8 1-cup servings (about 9 cups total)
Calories 99 kcal
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
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).
Calories: 99 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 2 g | Sodium: 168 mg | Potassium: 273 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 9545 IU | Vitamin C: 3.6 mg | Calcium: 63 mg | Iron: 2.5 mg