White Bean Pumpkin Soup Veg Food

PUMPKIN BEAN SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
• Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
• Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

VEGETARIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

HEARTY PUMPKIN-WHITE BEAN SOUP

Steps:

• Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.
• Add the vegetable broth, cannellini beans, pumpkin, and salt. Heat through. Remove from heat and puree until smooth with an immersion blender.
• Set aside 1/4 cup of VOSKOS® Nonfat Honey Greek Yogurt to use as topper. Whisk remaining yogurt into soup.
• Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sprinkle with some toasted pepitas.

PUMPKIN VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

EASY VEGETABLE PUMPKIN SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
• Add garlic, celery, and stir and cook until fragrant.
• Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
• Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
• Add cayenne pepper and salt to taste. Serve

SPICY PUMPKIN AND WHITE BEAN SOUP

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.

SPINACH WHITE BEAN SOUP

Steps:

• Pour the olive oil into a large pot and turn to medium heat. Add the diced yellow onion and sauté for about 3 minutes, stirring frequently. Add the garlic and continue to cook for about one more minute.
• Add the vegetable broth, the peeled and diced potato, your well-rinsed beans, salt, pepper, and cumin. Bring to a low boil.
• Continue to cook on a low boil for about 30 minutes.
• Remove from heat and add the spinach. Let cool slightly (be careful not to burn yourself!) and use an immersion blender. Blend until you have a smooth and creamy consistency.

TUSCAN PUMPKIN WHITE BEAN SOUP

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.