11/18/2013

pumpkin white bean soup

Yum


One of the only things that gets me through the cold weather season is the fact that it's also soup season. Despite the fact that we haven't gotten around to those bitterly freezing evenings yet (trust me, I'm not complaining), we've still had a few hearty soups so far this year. Using some of the frozen pumpkin purée that was leftover, I put together this surprisingly creamy (despite it being completely vegan, so thanks for that, all that is pumpkin) fall soup.



For this recipe, you'll need:

4 cups of vegetable stock
2 1/2 cups of pumpkin purée
2 medium potatoes, diced
2 carrots, chopped
2 ribs of celery, chopped
1 large leek, chopped
2 cloves of garlic
1 can of white beans, any size, rinsed
1 large bunch of Swiss chard, roughly chopped
1 teaspoon cumin
1/2 teaspoon red pepper flakes
Olive oil
Salt and pepper to taste

Begin by heating a few tablespoons of olive oil in a large stockpot over medium-high heat. Add your carrots, celery, leek and garlic. Sauté for several minutes, stirring constantly to avoid too much browning. Add your salt, pepper, cumin and red pepper flakes. Once the vegetables have gone slightly soft and very fragrant, add your vegetable stock, potatoes and pumpkin purée. Let your ingredients come to boil, then reduce the heat to a simmer and cover for about thirty minutes or until the potatoes are soft.


Meanwhile, sauté your Swiss chard (any other green will work here too, such as kale or spinach) with a little olive oil in a large pan over medium heat. Set aside.

After thirty minutes have passed, give your soup a good stir. Add your greens and white beans and allow to simmer for another ten minutes. At this point, you're ready to serve. Surprisingly smooth and ultra satisfying, this soup goes great with a little Parmesan cheese grated on top or just as is. And of course, what soup doesn't go great with a side of warm, crusty bread? Exactly. Bring it on, Winter.