Pumpkin Soup with Beans
Cozy up with a bowl of this vegetarian pumpkin soup with beans. Perfect with a slice of sourdough and the family.
Ingredients
- 1 small pumpkin or 1 can pumpkin
- 1 can kidney beans drained and rinsed
- 1 yellow onion
- 3 carrots
- 3 potatoes peeled and diced
- 3 cloves garlic
- 4 cups vegetable broth or chicken broth
- ⅓ cup butter or lard
- 1 tablespoon salt
- 1 teaspoon cinnamon or use coriander seed, clove, nutmeg, ginger, etc.
- 6 cups water
Instructions
- Preheat oven to 400°F.
- Cut your pumpkin in half and scoop out seeds (save for roasting later if desired).
- Set pumpkin on a cookie sheet or roasting dish facing down and add a half cup of water to the pan. Roast for 35-40 minutes, until pumpkin skin starts to brown on top. Set aside with roasted garlic to cool a bit.
- Slice and dice onions, potatoes, and carrots and add to the large pot with oil/fat and a few pinches of salt, sauté on medium for 5-7 minutes or until carrots and onions are soft. Mince garlic and stir.
- Peel skin off pumpkin (it should come off easy) and add to veggies. Add kidney beans.
- Add the broth and 6 cups of water to the pot. If adding pumpkin spice add now. Mix the soup together breaking apart the cooked pumpkin and rest of ingredients. Heat soup on medium. Simmer for up to an hour.
Notes
- Roasted pumpkin seeds, a spoon or sour cream and a sprig of cilantro are nice additions.
- No pumpkin to roast? Simply use a can.
- Use any veggies based on what you have such as adding celery or bell pepper.
Nutrition
Calories: 173kcalCarbohydrates: 26gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 1263mgPotassium: 661mgFiber: 5gSugar: 5gVitamin A: 8275IUVitamin C: 20mgCalcium: 51mgIron: 2mg
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