curried pumpkin + white bean soup

This is one of those recipes that's last-minute, scraped together with a few ingredients in the back of your pantry, and by some miracle, still turns out deliciously. Plus, who doesn't love a nice warm bowl of soup on a cold February night?

Here's what you'll need:

First, mince your onion. You could use any color onion you want - I just had red on hand!

Coat you pot with oil and saute the onion over medium heat until soft.

Add all your spices and seasonings, and then throw in the pumpkie.

Add chicken stock and bring everything to a simmer. Then, add your beans!

After letting the soup bubble away for a bit, you're going to want to break down your beans - this will thicken up the soup and give it texture. A blender or food processor works wonders for blending soups - and if you're really fancy, you can use an immersion blender. But me? Since I own none of those tools, I like to get creative. Enter - the muddler. You know, like...the thing bartenders use to mash up limes and sugar for your mojito?

Hey, it gets the job done.

Once your soup is deliciously smooth, finish it off by mixing in a little buttermilk and serve it up! I like tangy Greek yogurt and a little something crunchy on top.

Curried Pumpkin + White Bean Soup
serves 2-3

- 3 T minced red onion {about 1/8 one medium onion}
- 1/2 T oil or cooking spray
- 1 tsp curry powder
- 1/4 tsp chili powder
- 1/2 tsp garlic powder
- 1 T light brown sugar
- one bay leaf
- two cups low sodium chicken broth
- one 15 oz can pumpkin puree
- one cup cannellini {white kidney} beans
- salt + pepper
- 1/4 cup buttermilk
- sour cream/Greek yogurt, sunflower seeds {for garnish}

1. Coat the bottom of a medium stock pot and saute minced red onion over medium heat.

2. When onion is soft, add curry, chili and garlic powder and brown sugar. Season with salt and pepper.

3. Add pumpkin; stir until everything is well mixed.

4. Add chicken stock; mix well. Add beans and bay leaf. Raise heat to medium high and bring to a low boil.

5. Using a blender, food processor, immersion blender or a blunt kitchen tool, break down beans. You can make this as smooth or chunky as you like.

6. Finish with buttermilk. Mix well.

7. Serve hot; garnish with sour cream {or Greek yogurt} and sunflower seeds. Blue or feta cheese would also be delicious!


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