Pumpkin-White Bean Soup

I love this recipe dearly. I first found it sometime early this year on this page. And the reasons I love it are simple. It, itself, is a simple recipe with minimal ingredients and without complicated or time-consuming preparation. It’s incredibly nutrient-dense and not all all energy(calorie)-dense. Plus, it tastes fantastic! And if you were to buy each of the ingredients in their non-organic form, it’d only set you back about six bucks or so.

Here’s the winning team.

I am aware that the original recipe calls for oregano and not sage. But I can’t fathom preparing a savory orange winter squash dish without sage. I just can’t. That and the first time I made this I didn’t have any oregano.

Also, if I had my way I’d use a no-salt-added chicken broth. Seeing as how it’s been a long while since I’ve visited Market Street, I had to make do with what Plainview could supply. And that did not include low-sodium veggie broth, I’ll have you know, so that’s why I’m using chicken.

So first, dribble some olive oil in the bottom of the large pot and heat on medium until it starts to shimmer. Do note I said SHIMMER. Not simmer.

Toss in onions to your heart’s content. My heart was content after 3/4 of a cup or so.

Let onions get all sweaty like this.

Then stir in the drained beans (mine were no salt added, so I didn’t bother rinsing, but if you use the salted variety, do rise. Please), can of pumpkin, and 3.5 cups of broth.

I am one to throw in my herbs at the earliest possible moment.

Now stir, cover, and let simmer. The recipe says to allow it to simmer for 8 minutes. But I like to be more nonchalant about such things. I say, cover, simmer, and use your free time to scrub the remnants of last week’s black beans off your stove, wash your face, take silly photos of your food, change into your gym clothes, ponder where your correctly sized pot lid might be. I mean, that’s what I did.

Now, carefully and IN BATCHES, blend everything in a blender or food processor. And for the love of pete don’t overfill it like I did.

Please don’t ask.

Now add it all back to the pot to reheat for a bit. Taste, and salt and pepper as needed.

If your soup looks something like this, you’ve reach the apex of savory pumpkiny goodness.

Okay, that’s a bold-faced lie, because this dish is NOT COMPLETE without a good grating of parmesan on top.

NOW you may indulge.


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