Recipes

Pumpkin and Cannellini Bean Soup

Name: Pumpkin and Cannellini Bean Soup
Yield: Serves 6
Ingredients: 1 TBSP olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon grated gingerroot; 4 cups chicken broth; 1 15 oz can pumpkin puree ( not pumpkin pie filling); 1 15 ounce can cannellini beans, rinsed and drained; ½ tsp salt; ¼ tsp pepper; 1 bay leaf; ½ tsp curry powder; ½ tsp cumin; ½ tsp Italian seasoning; raw pumpkin seeds

By Leslie Bonci

Servings: 6

Carving pumpkins to decorate is great, but why not think about adding pumpkin to your glass, bowl or plate?

Instructions

In a small pan, heat the oil and lightly brown the onions, garlic and gingerroot.
In a large saucepan, add the broth, pumpkin, beans, spices, onion, garlic and gingerroot.
Sinner about 8-10 minutes.
Add to a blender in small batches to blend well
When ready to serve, sprinkle soup with pumpkin seeds

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