As I have been updating various posts and recipes on my blog, I came across this one that I absolutely love! It is such a wonderful and hearty soup for Fall that is also a one-pot meal. Once the leaves start to turn colors and the air becomes crisp and cool, we make this all the time!
Rustic Pumpkin and White Bean Soup
Ingredients
- 32 oz. can of pumpkin puree
- 1 can of cannelloni beans
- 1 yellow onion (diced)
- 5-6 oz. pre-cooked chicken (chopped)
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic (minced)
- 1 tsp pumpkin pie spice
- 1/4-1/2 tsp ground cumin
- salt and pepper, to taste
- tiny splash, each, of Worcestershire and soy sauces
- 1/4 C spiced, roasted pumpkin seeds
Instructions
- In a large pot, saute onion, garlic, salter, pepper, herbs and spices in olive oil.
- Meanwhile, drain and rinse can of beans.
- Once onions are translucent and herbs and spices smell wonderful, add beans, pumpkin, and chicken broth to pot and cook for 5-20 minutes (you can whip this together, or let the flavors meld).
- Using an immersion blender, blend soup until smooth. Add sauces. Add more chicken stock if too thick for you. Taste, and add more seasoning if needed.
- Divide among 3 soup bowls and place chopped chicken and pumpkin seeds on top. Enjoy!
Notes
I added chicken for more protein since this was a one-pot meal for us, but you can serve this without chicken as a starter for a dinner party or as a side. Instead of canned pumpkin, you could use a fresh pumpkin or butternut squash, diced and roasted. Add roasted pumpkin or squash to pot and blend as directed.
Yes! I have all ingredients on hand. I’m thinking this will be made either today or tomorrow. Thanks!
It is SO good! I love having this with a crusty piece of bread for dipping! Let me know how you like it!
This sounds AMAZING!!!