SPICY PUMPKIN AND WHITE BEAN SOUP
This White Bean Pumpkin Soup is bursting with flavor from homemade harissa, pumpkin, and white cannellini beans.
Provided by Delicious Everyday
Categories Appetiser Appetizer Main Course Soup
Time 30m
Number Of Ingredients 19
Steps:
- To make the "magic sauce", toast the cumin and coriander seeds in a frying pan over medium, heat until fragrant. Set aside to cool. Once cooled add to a food processor and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Decant into a clean jar and refrigerate.
- To make the soup, heat a large saucepan over medium heat. Add the olive oil and onions along with a pinch of salt. Fry the onions until golden. Add 2 tbsp of the "magic sauce", and cook for 1 minute or until fragrant. Add the pumpkin and toss in the onions and sauce and allow to brown slightly.
- Add the vegetable stock and beans. Bring to a boil, before reducing to a simmer for 10 minutes, or until the pumpkin is tender. Add the coconut milk and cook for another 5 minutes.
- Remove the saucepan from the heat and, using a hand held blender, blend the soup until smooth. Serve with a drizzle of coconut milk and fresh cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Sodium 934 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
WHITE BEAN & PUMPKIN SOUP (VEG)
I started out intending to make a Cuban bean and pumpkin stew from one of Madhur Jaffrey's books. I didn't have enough of the ingredients on hand to get the full Cuban flair, so I merged the base of navy beans and pumpkin with another MJ recipe to make this simple yet hearty and satisfying soup. Note, this calls for dried beans, soaking overnight is preferable but you can use the quick method too.
Provided by magpie diner
Categories Pumpkin
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
- Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
- To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
- Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
- Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
- If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.
Nutrition Facts : Calories 343.9, Fat 10.1, SaturatedFat 1.4, Sodium 204.9, Carbohydrate 52, Fiber 14.4, Sugar 4.3, Protein 15.1
TUSCAN PUMPKIN WHITE BEAN SOUP
Make and share this Tuscan Pumpkin White Bean Soup recipe from Food.com.
Provided by ellie3763
Categories Beans
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
- Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
- In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
- Ladle soup into bowls and top each with 1 tablespoon of grated cheese.
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
SPICY TOMATO AND WHITE BEAN SOUP
This is the fastest weeknight meal I've ever made. Less than 20 minutes and dinner was on the table! Got this from Cooking Light, so it's quite healthy but very filling and flavorfull. This is an excellent starter soup as well so you can always add shredded chicken, ground turkey, tofu, etc. If you can't find a poblano, just use a jalapeno or anaheim chili. The tortilla chips are just served on the side and they are a must for dipping into the soup. Sometimes we don't even use a spoon at all!
Provided by MelvinsWifey
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat.
- Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped.
- Add onion mixture to pan.
- Add tomatoes and cilantro to food processor, and process until coarsely chopped.
- Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender.
- Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.
- Serve with a big bowl of tortilla chips and dip chips into soup! YUM!
Nutrition Facts : Calories 319.1, Fat 7.1, SaturatedFat 1.1, Sodium 1221.2, Carbohydrate 49.9, Fiber 18.2, Sugar 2.8, Protein 17
SPICY MISO AND PUMPKIN SOUP
This comes from Delicious Living and this is what they say: "Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white beans and a handful of baby spinach leaves just before serving. "
Provided by WI Cheesehead
Categories Japanese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
- Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
- Add soy milk and miso; cook for 1 minute more (do not boil).
- Transfer soup to a food processor and purée until smooth.
- Add basil and purée for 30 seconds. Adjust seasonings to taste.
- Serve hot, sprinkled with soy nuts.
SPICY CHICKEN AND WHITE BEAN SOUP
Chicken, white beans, corn and green salsa make this soup a satisfying meal. Garnished with diced avocado, cheese and chips really kicks it up.
Provided by lisar
Categories Poultry
Time P1DT25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour chicken broth into stock pot and bring to a boil.
- *Add chicken breasts, reduce to a simmer and cook for about 20 minutes or until chicken is cooked through.
- Take chicken out and shred or cut into bite-sized pieces.
- Return chicken to the broth.
- Add remaining ingredients and simmer for 1 to 2 hours.
- Garnish soup with avocado, cheese, and chips.
- *Left-over cooked chicken can be easily substituted.
Nutrition Facts : Calories 406.2, Fat 8.2, SaturatedFat 1.5, Cholesterol 25.2, Sodium 1074.1, Carbohydrate 61.8, Fiber 13.1, Sugar 3.8, Protein 27.2
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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