Serves 6
188 cal · 35 min
Pumpkin and Bean Soup
Recipe GLPR959be1b2913d83
A warm and creamy soup combining roasted pumpkin with hearty white beans, sweetened with apple juice and flavored with warm autumn spices. This comforting dish is naturally vegetarian and perfect for cooler seasons.
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Ingredients
1 can white beans, drained and rinsed
1 small onion, finely chopped
1 cup water
1 can pumpkin puree (15 ounce)
1 1/2 cups 100% apple juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Drain and rinse the canned white beans. Place them in a blender or bowl and mash with a potato masher, or blend in a blender with 1 cup of water until the mixture reaches a smooth, creamy consistency.
In a large pot over medium heat, combine the pumpkin puree, apple juice, cinnamon, nutmeg, black pepper, and salt.
Stir the pumpkin mixture thoroughly until all the spices are evenly distributed and the ingredients are well combined.
Pour the blended bean mixture into the pot and stir well to incorporate it into the pumpkin mixture.
Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the soup is heated through. The soup is ready to serve when it reaches a gentle simmer.
