Free Recipe Pumpkin and White Bean Soup

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Pumpkin and White Bean Soup Recipe

2 tb Vegetable oil
4 c West Indian pumpkin
(calabaza) – butternut
Squash or acorn squash
1 md Onion – sliced
1/2 Scotch bonnet pepper OR
1 Jalapeno pepper – seeded
1 c Celery – sliced
2 Garlic cloves – minced
1 tb Ginger root, fresh –
6 c Vegetable stock or water
1 tb Parsley, fresh – minced
1 tb Thyme – fresh OR
1 ts Thyme – dried
1 tb Curry powder
1 ts Cumin
1/2 ts Salt
1/2 ts Allspice
1 c Kale – finely chopped
1 c White beans – cooked

Pumpkin and White Bean Soup Preparation

In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately. Serves 8 to 10. Recipe by Jay Solomon, author and former owner of a Caribbean restaurant, former cooking instructor in Ithaca, NY;; printed in VT in an article containing recipes to celebrate World Vegetarian Day, Oct. 1. Per serving: 126 cal; 4 g prot; 3 g fat; 20 g carb; 0 chol; 156 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Date: 05/30

Cooking Temperature:

Recipe Serves: 8

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