Pumpkin and Bean Soup

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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. 

Difficulty: Intermediate Prep Time 20 min Cook Time 12 hour Total Time 12 hrs 20 mins Servings: 6

Ingredients

Topping

Instructions

  1. 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. 

  2. Heat a skillet on medium heat, add the chili peppers and sauté  for 3-6 minutes until fragrant and slightly darkened. 

  3. In a medium (4 quart) sauce pan, add the avocado oil over medium heat. 

  4. Add chopped onions and garlic, cook for 5 minutes. Until onions are tender.

  5. Next add the salt and ground coriander; cook and stir for a minute more.

  6. 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.

  7. Blend until smooth texture; 3-5 minutes. 

  8. Pour the blender mixture back into the sauce pan and add the other can of rinsed and drained Great Northern beans.

  9. Bring to a boil and then reduce heat and cover.

  10. Let the sauce pan simmer on low heat for 15-20 minutes. 

  11. Serve the soup with fresh chopped cilantro and toasted pumpkin seeds. 

Keywords: delicious, homemade, soup
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