"Creamy" Pumpkin Soup

Name: "Creamy" Pumpkin Soup
Prep time: Prep Time: 10 minutes
Cook time: Cook Time: 15 minutes
Yield: Serves: 6 cups
Ingredients: 3 cups Kitchen Basics® Chicken or Unsalted Vegetable Stock, divided; 1 can (15 oz.) white or navy beans, not drained or rinsed; 2 Tbsp. apple cider vinegar; 1 tsp. each kosher salt, cumin; 1/2 tsp. each cinnamon, garlic powder, black pepper; 1/4 tsp. each cayenne, nutmeg; 1 can (15 oz.) pure pumpkin puree; 1 Tbsp. unsalted butter; Garnish Ideas Fried fresh sage leaves (see TIPS), toasted pepitas, cracked black pepper

Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
6 cups

Ingredients

3 cups Kitchen Basics^® Chicken or Unsalted Vegetable Stock, divided
1 can (15 oz.) white or navy beans, not drained or rinsed
2 Tbsp. apple cider vinegar
1 tsp. each kosher salt, cumin
1/2 tsp. each cinnamon, garlic powder, black pepper
1/4 tsp. each cayenne, nutmeg
1 can (15 oz.) pure pumpkin puree
1 Tbsp. unsalted butter
Garnish Ideas: Fried fresh sage leaves (see TIPS), toasted pepitas, cracked black pepper

Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
6 cups

Print Recipe

Such a simple soup for the holidays or even a cozy weeknight dinner. The rich, creamy texture is non-dairy from canned white beans that don’t even need rinsing and draining. There’s even more simplicity throughout like no chopping, 1 batch blending before anything is heated, and a brief 10 minute simmer time. The combination of 7 common, dry seasonings tastes like Fall.

Prep & Cook Instructions

Add 1 cup stock, contents of bean can, vinegar and seasonings in a blender. Start to blend on low speed to combine ingredients. Then increase to high, using the pulse function as needed, to puree until smooth, about 2 minutes.
Pour into a medium (3 qt.) saucepan; add pumpkin, butter and remaining 2 cups stock. Stir with a whisk; bring just to a boil over high heat.
Reduce heat to medium and cook 10 minutes, stirring occasionally. Season to taste and garnish, as desired.

Tips:

Recipe may be doubled. Cook in a 5 or 6 qt. pan.
To make the fried sage leaf garnish, heat about 2 Tbsp. olive oil over medium heat in a small skillet. When hot, add 12 to 18 fresh sage leaves and cook 15 seconds. Lift immediately from oil and place on paper towels. Top each bowl of soup with 2 or 3 leaves just before serving
For thicker soup, simmer longer. For thinner soup, add a little more stock.
For less spicy soup, reduce cayenne to 1/8 tsp.

"Creamy" Pumpkin Soup

Ingredients

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Prep & Cook Instructions

Tips:

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