Description
A warm and comforting soup made with pumpkin and white beans, perfect for fall.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in pumpkin puree, white beans, vegetable broth, cumin, and cinnamon.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with your choice of toppings.
Notes
- For a creamier texture, add a splash of coconut milk.
- Top with pumpkin seeds or croutons for added crunch.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg