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Filed Under LunchPumpkin
Pumpkin & White Bean Soup
Canada Canada
Shared by: Donna K.

1 pound Navy beans
2 quart Water
1 large Onion
2 whole Cloves
1 each Bay leaf
2 1/4 teaspoons Salt
1 tablespoon Olive oil
2 medium white part of Leeks
1 pound seeded & cubed Pumpkin
2 cloves minced Garlic
6 whole slivered Sage leaves

Note: Soak beans overnight in plenty of water to cover.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


7 Hours


1 Hour


8 Hours

Note: Soak beans overnight in plenty of water to cover.



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Soak beans overnight in plenty of water to cover.
Stick the whole cloves in the onion.

Drain beans and combine in a pot with 2 quarts water, onion with cloves and bay leaf. Bring to a boil and skim off any foam that rises. Reduce heat, cover, and simmer for 1 hour. Add 2 teaspoons of salt; continue to simmer.

Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks. Cook, stirring, until leeks soften, about 5 minutes. Add the pumpkin and garlic and sprinkle with 1/4 teaspoon of salt. Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften. Ladle in some stock from the beans and stir together.

Transfer the pumpkin mixture to the bean pot. Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy.

Taste; adjust salt and add pepper. Remove the bay leaf and cloves from the onion. Return the onion to the soup. Put the soup through the fine or medium blade of a food processor and return to the heat. Stir in the slivered sage and heat through gently.

Serve, garnishing each bowl with additional fresh sage.





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