Pumpkin and White Bean Soup

Ready in 1 hour

Top-ranked recipe named "Pumpkin and White Bean Soup"

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Try this Pumpkin and White Bean Soup recipe, or contribute your own. "Corn" and "Vegetarian" are two tags used to describe Pumpkin and White Bean Soup.


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2 tb Vegetable oil
1 md Onion; sliced
2 cloves Garlic; minced
1 c Kale; finely chopped
1 ts Cumin
1 c White beans; cooked
4 c West Indian pumpkin; (calabaza) -- butternut Squash or acorn squash
6 c Vegetable stock; or water
1/2 Scotch bonnet pepper; ORJalapeno pepper -- seeded And Minced
1/2 ts Salt
1 tb Parsley, fresh; minced
1 c Celery; sliced
1 tb Thyme, fresh; OR 1 ts Thyme -- dried
1 tb Curry powder
1/2 ts Allspice
1 tb Ginger root; fresh Minced

Original recipe makes 8



In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately. Serves 8 to 10. Recipe by Jay Solomon, author and former owner of a Caribbean restaurant, former cooking instructor in Ithaca, NY;; printed in VT in an article containing recipes to celebrate World Vegetarian Day, Oct. 1. Per serving: 126 cal; 4 g prot; 3 g fat; 20 g carb; 0 chol; 156 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Verified by stevemur
Calories Per Serving: 161 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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