Creamy White Bean & Pumpkin Soup October 16, 2024 Nothing beats the comfort of a warm bowl of soup on a chilly night. Offering fiber, protein and vitamin A, this tasty recipe combines creamy goodness and cozy nourishment all in one bowl. Pumpkins are for more than just pie. Like other squash, pumpkins can be baked, roasted or added to other dishes — think pastas and soups. They are an excellent source of beta carotene, which the body converts to vitamin A. Pumpkins seeds are a great snack, loaded with fiber and protein. Prep Time: 20 minutes. Cook Time: 10 minutes. Servings: 4. Ingredients 1 tablespoon olive oil. 2 cups canned pure pumpkin. 1/2 yellow onion, diced. 2 cloves garlic, minced. 2 cups vegetable stock. 2 cups water. 2 cups canned white beans, low sodium. 1/4 cup toasted pumpkin seeds. Directions Heat olive oil in a large pot over medium-high heat. Add onion, cook until translucent. Add garlic, cook for an additional minute. Reduce heat to medium-low. Drain and rinse canned beans, place into blender with water. Blend until pureed. Add mixture into the pot with onions and garlic. Add vegetable stock and pumpkin puree to pot. Cook on low heat for 20 to 25 minutes. Taste and season with salt and pepper. Serve with toasted pumpkin seeds on top. Thank you pulses.org.
