It’s crazy to think that summer days are done and we are getting ready for the fall. As the days get shorter and the weather starts to get colder, I get more excited about soups season. Honestly, I enjoy this weather and love the thought of cozy warm soups and everything pumpkin. This soup does take time and patience but it is worth it! It has a lot of flavor and it definitely makes you taste the fall season. The rich texture and flavor will make the family going for more.
Pumpkin and Bean Soup
Ingredients
Topping
Instructions
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Grab a medium size bowl and combine 2 cups of vegetable broth and 1/2 cup toasted pumpkin seeds. Cover and place in the refrigerator for 12 -24 hours.
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Heat a skillet on medium heat, add the chili peppers and sauté for 3-6 minutes until fragrant and slightly darkened.
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In a medium (4 quart) sauce pan, add the avocado oil over medium heat.
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Add chopped onions and garlic, cook for 5 minutes. Until onions are tender.
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Next add the salt and ground coriander; cook and stir for a minute more.
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In a blender, combine the soaking pumpkin seeds with broth, sauté chili peppers, onion mixture and remaining 2 cups of vegetable broth and 1 can of Great Northern beans.
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Blend until smooth texture; 3-5 minutes.
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Pour the blender mixture back into the sauce pan and add the other can of rinsed and drained Great Northern beans.
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Bring to a boil and then reduce heat and cover.
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Let the sauce pan simmer on low heat for 15-20 minutes.
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Serve the soup with fresh chopped cilantro and toasted pumpkin seeds.
