Pumpkin soup with cannellini beans
Summary
Alright, let’s talk about a little secret gem I found on my last trip to Spain: Pumpkin soup with cannellini beans. It’s more than just soup; it’s a flavor dance party. Warm, filling, and bursting with traditions of Spanish warmth, this bowl of yum is exactly what you need on those sweater-weather days. Read on to unravel the magic of this simple yet unforgettable dish.
Stuff You’ll Need for your Pumpkin soup with cannellini beans
- Pumpkin – Grab a medium one, weighing in at about 2 pounds (or 900 grams if you’re metrically inclined).
- Cannellini beans – A can should do, about 15 ounces (or 425 grams). Drain ’em and give them a rinse.
- Onion – Chop up a big one.
- Garlic cloves – Three’s the magic number. Mince them up good.
- Good old olive oil – 2 tablespoons (or 30 ml).
- Veggie broth – About 4 cups (or 950 ml).
- Cumin, smoked paprika, salt, and pepper – Get them ready.
- Fresh cilantro (coriander) – Because we fancy.
- Lemon zest – Trust me on this one.
Time check: You’ll need 15 minutes of prep and 30 minutes of cooking.
Good for 4 hungry souls
Nutrition Check Per Serving
- Calories: 210
- Proteins: 9 grams
- Carbs: 40 grams
- Fiber: 7 grams
- Fats: 3.5 grams
- Sodium: 550 mg
Let’s Get Down To Business
- Warm that olive oil in a big pot over medium flame. Slide in your onions and wait till they’re all shiny and transparent.
- Next up, garlic. Give it a minute; enjoy that smell.
- Toss in those pumpkin chunks. Now, sprinkle the cumin, paprika, salt, and pepper. Go wild!
- Time for the broth. Pour and watch everything get all cozy.
- Let them mingle for 20 minutes. You’re looking for mushy pumpkins.
- Cannellini beans, it’s your turn! Let them soak in the flavors for about 10 minutes.
- Alright, now blend. Go chunky or smooth, your call.
- Ladle it out, sprinkle some cilantro and lemon zest. Voila!
Tips
- Fresh cannellini beans? Heck yes! Soak them overnight and cook before.
- A tiny bit of chili flakes can make this pumpkin soup with cannellini beans sing if you’re into that.
- Try roasting the pumpkins first. It’s a game-changer.
- The lemon zest? Don’t even think about skipping it.
serving
- A slice of rustic bread, lightly toasted, is all you need.
- A drizzle of extra olive oil on top? Yum.
- Pair it with a crisp salad – think tomatoes, greens, and olives.
- Serve as an appetizer or a main, it’s flexible like that.
Ready to make some magic in your kitchen? Remember, the best dishes are made with love, and this pumpkin soup with cannellini beans is no exception. So go ahead, give it a shot!
FAQS
1. Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash can be a great substitute for pumpkin. It offers a slightly sweeter and nuttier taste, which can add a unique twist to the soup.
2. I don’t have cannellini beans. Can I use another type of bean?
Yes, you can. Great Northern beans or navy beans can be a good substitute. However, the flavor and texture might slightly vary.
3. How long can I store the soup in the fridge?
The pumpkin soup with cannellini beans can be stored in an airtight container in the fridge for up to 4-5 days.
4. Can this soup be frozen?
Definitely! Just let the soup cool down, transfer it to freezer-safe containers, and you can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
5. I’m vegan. Can I make this recipe vegan-friendly?
The recipe is already vegan-friendly! Just ensure that your vegetable broth is vegan.
6. How can I make the soup creamier without using dairy?
Blending a portion, or all, of the soup will give it a creamier consistency. You can also add a splash of coconut milk or almond milk for added creaminess.
7. I don’t have an immersion blender. What can I use instead?
No worries! You can use a regular blender. Just ensure the soup has cooled down a bit before blending to avoid splatters. Blend in batches if necessary, then return to the pot to reheat.
8. Can I add other vegetables to the soup?
Of course! Feel free to throw in some carrots, celery, or even some spinach. However, remember to adjust the cooking times based on what veggies you’re adding.
9. Is this soup spicy?
The recipe as provided isn’t spicy. However, if you’d like some kick, you can add chili flakes or a bit of cayenne pepper to suit your taste.
10. Can I make this soup in a slow cooker?
Yes, you can. After sautéing the onions and garlic, transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the beans towards the last hour of cooking, and blend if desired before serving.
PUMPKIN SOUP WITH CANNELLINI BEANS
Nutritions
Ingredients
- Pumpkin – Grab a medium one weighing in at about 2 pounds (or 900 grams if you’re metrically inclined).
- Cannellini beans – A can should do about 15 ounces (or 425 grams). Drain ’em and give them a rinse.
- Onion – Chop up a big one.
- Garlic cloves – Three’s the magic number. Mince them up good.
- Good old olive oil – 2 tablespoons or 30 ml.
- Veggie broth – About 4 cups or 950 ml.
- Cumin smoked paprika, salt, and pepper – Get them ready.
- Fresh cilantro coriander – Because we fancy.
- Lemon zest – Trust me on this one.
Instructions
- Warm that olive oil in a big pot over medium flame. Slide in your onions and wait till they’re all shiny and transparent.
- Next up, garlic. Give it a minute; enjoy that smell.
- Toss in those pumpkin chunks. Now, sprinkle the cumin, paprika, salt, and pepper. Go wild!
- Time for the broth. Pour and watch everything get all cozy.
- Let them mingle for 20 minutes. You’re looking for mushy pumpkins.
- Cannellini beans, it’s your turn! Let them soak in the flavors for about 10 minutes.
- Alright, now blend. Go chunky or smooth, your call.
- Ladle it out, sprinkle some cilantro and lemon zest. Voila!
Notes
TIPS Fresh cannellini beans? Heck yes! Soak them overnight and cook before. A tiny bit of chili flakes can make this pumpkin soup with cannellini beans sing if you’re into that. Try roasting the pumpkins first. It’s a game-changer. The lemon zest? Don’t even think about skipping it. HOW I DIG IN A slice of rustic bread, lightly toasted, is all you need. A drizzle of extra olive oil on top? Yum. Pair it with a crisp salad – think tomatoes, greens, and olives. Serve as an appetizer or a main, it’s flexible like that.
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