Ok so I know that it’s almost March, but it’s still pretty cold here in Ann Arbor! We had a wonderful 60 degree day yesterday but snow is on the forecast for tomorrow, which means I’m making soup.
I make soups and stews a lot in general – mainly because I absolutely love the idea of throwing a bunch of delicious and healthy ingredients into a pot and not having to think about making sides/salads/etc. to accompany it. They are so easy to make, don’t take a lot of time, are full of flavor, and have a balanced combo of protein and fiber to keep you full and satisfied.
My soups and stews are truly one-pot meals.
When I saw this recipe from CookingLight, I knew I had to try it! Pumpkin and squashes are so beautiful this time of year, and I love the idea of using white beans as a secret healthy way to make the soup creamy and thick without using cream.
I had enough for leftovers, and since Layla loved it so much I decided to freeze mini portions of the soup in these handy to-go containers from OXO Tot. That way I have something on hand in the freezer when I need a healthy meal for her but don’t have time to cook!
The husband and I loved this soup as well. We topped it with some crispy sage that I sauteed in a bit of olive oil for some added flavor.
Adapted from CookingLight
- 1 tsp olive oil
- 1 red onion, diced
- 1 tbsp chopped fresh sage
- 5 garlic cloves, minced
- 1/8-1/4 tsp cayenne pepper (more if you like spicy food, less if you don’t!)
- 1/2 tsp ground cumin
- 2.5 cups low sodium vegetable broth
- 1 15oz can cannellini beans, rinsed and drained
- 1 15oz can pumpkin puree
- 1/2 cup 2% milk
- 3/4 tsp salt
- 1/2 tbsp cider vinegar
- Freshly grated Parmesan cheese or crispy sage for toppings
Step 1: Add olive oil to a large pot over medium heat. Add onion, 1 tablespoon sage, and garlic to pan; sauté until lightly browned. Add cayenne pepper and cumin; sauté 20 seconds.
Step 2: Stir in 1/2 cup stock; cook 1 minute. Add remaining stock, beans, pumpkin, and salt, simmer for 10 minutes.
Step 3: Using an immersion blender, puree soup until thick and creamy. (You can also transfer the soup to a regular blender and blend, and then return the soup to the pot). Stir in milk, bring to a simmer, cook 5 minutes. Stir in vinegar, and let the soup warm with the stove off.
We served ours with grilled cheese sandwiches made on Ezekiel Flax Sprouted Bread – the perfect accompaniment to this soup!