Alright folks, get your pumpkins and scarecrows ready because fall is fast approaching. It’s that time of year when the weather gets cooler (thank goodness), and the leaves start falling. It’s also the time where pumpkin-flavored EVERYTHING is supreme.
While most of my favorite pumpkin-inspired dishes tend to reside within the dessert category, I came across a recipe for Pumpkin and White Bean Soup in The Turquoise Table that is just lovely. Marrying pumpkin with a savory dish is something I really never considered until this recipe caught my eye. Pumpkins aren’t only good for pies my friends!
Try this recipe next time you are looking to warm up during those brisk fall days!
Pumpkin and White Bean Soup
- 1 tablespoon butter
- 1 onion, chopped
- 1 tablespoon fresh sage, chopped
- 6 cloves garlic, crushed
- ¼ teaspoon crushed red pepper, more to taste
- ¼ teaspoon cumin
- 2 ½ cups vegetable broth
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 1 (15-oz.) can pumpkin puree
- 1 cup milk
- ¾ teaspoon salt
- 2 tablespoons apple cider vinegar
- In a saucepan, melt butter over medium-high heat. Add onion, sage, and garlic. Sauté until mixture is soft and fragrant. Add crushed red pepper and cumin. Stir in ½ cup of the broth. Mix until well combined.
- Pour the onion mixture into a large blender. Add the remaining 2 cups of broth, beans, and pumpkin. Blend on high until smooth. You may have to blend in batches depending on the size of your blender.
- Return puree to saucepan. Stir in milk and season with the salt. Bring to a simmer, cook 5 to 10 minutes, until warm. Stir in apple cider vinegar.
- Serve warm.