in Soup Recipes

Pumpkin and bean soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 tbsp olive oil
  • 1 onion(s), diced
  • 2 garlic cloves, squeezed
  • 700 g pumpkin flesh, diced
  • 500 g sweet potatoes, diced
  • 1 tsp herbs, dried
  • tsp sage, chopped
  • 1 ½ liters vegetable broth
  • 400 g beans, white
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Sauté the onion and garlic in oil. Add the pumpkin, sweet potato, herbs, and sage and sauté for another 5 minutes. Add the vegetable stock and bring to a boil. Cover and cook for about 30 minutes, until the vegetables are tender. Add the beans and season with salt and pepper. Cook for another 5 minutes and serve with fresh bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet potato gnocchi with arugula pesto

Savoy cabbage rolls with lentil filling