Wednesday, December 11, 2013

White Bean and Pumpkin Bisque

OK, I'm still working on recipes to help use up my pumpkin.  This is a good dinner paired with fresh bread for a cold winter night...and we've had a few of these lately!


1 tablespoon butter
1 cup onions, chopped
1 tablespoon garlic
1/4 teaspoon paprika
1/4 teaspoon cumin
dash of cayenne pepper
2 1/2 cups chicken stock
1 can (15 ounces) cannelloni beans, rinsed and drained
1 cup milk
2 cups pureed pumpkin (or 1 can pumpkin)
1 teaspoon kosher salt
2 tablespoons cider vinegar
1 cup baby spinach leaves
2 tablespoons chopped fresh basil
2 tablespoon grated parmesan cheese

Melt butter in  a large saucepan over medium high heat.  Add onion and garlic.  Saute for 4 minutes or until lightly browned.  Add pepper and cumin, saut√© an additional minute.  Stir in 1/2 cup stock scraping pan to loosen browned bits.  Add remaining stock, beans, and pumpkin to a blender and process until smooth.  (I have a cuisinart hand blender so I actually blended everything in the large saucepan.)   Add to stock mixture to the saucepan and then add the rest of the ingredients except for the parmesan cheese.  Cook for an additional 5-7 minutes.  Ladle into bowls and sprinkle parmesan cheese on top.
Soup's On!

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