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Pumpkin and White Bean Soup



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  • Cooking Time: N/A

Pumpkin and White Bean Soup

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery,
pepper and ginger. Saute over medium heat for 7 to 10 minutes, until
vegetables are soft. Add vegetable stock or water and seasonings to the
saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and
beans to the pan and cook for another 5 to 10 minutes. Serve immediately.
Serves 8 to 10.

Ingredients:

2 tb Vegetable oil
4 c West Indian pumpkin
(calabaza) -- butternut
Squash or acorn squash
1 md Onion -- sliced
1/2 Scotch bonnet pepper OR
1 Jalapeno pepper -- seeded
And
Minced
1 c Celery -- sliced
2 Garlic cloves -- minced
1 tb Ginger root, fresh --
Minced
6 c Vegetable stock or water
1 tb Parsley, fresh -- minced
1 tb Thyme -- fresh OR
1 ts Thyme -- dried
1 tb Curry powder
1 ts Cumin
1/2 ts Salt
1/2 ts Allspice
1 c Kale -- finely chopped
1 c White beans -- cooked

Serves:

8 Servings

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