You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith

Pumpkin soup with kale and white beans

Pumpkin soup with kale and white beans

Throw the pumpkin(s) in the oven with half a head or so of garlic at 375F. While they bake, combine in a large pot:

1 medium leek, sliced
1/2 cup onion, chopped
1 medium parsnip, peeled and cut in small pieces away from the core
2-3 Tbsp. Earth Balance

Saute until tender. When the pumpkin is soft, add to the pot:

2 cups water or broth
2 cups scooped pumpkin flesh
all of the garlic, pulled/squeezed from its skin

Transfer to a blender and carefully (with the lid cracked away from you to release steam, and starting with pulses on a slow speed) puree until smooth.

Return to pot and add a couple more cups water or broth until it's soup consistency. Add:

1 can white beans (I used Great Northern), drained
2 cups finely shredded raw kale or other greens
splash sheerry
couple splashes champagne (or other) vinegar
maybe half a teaspoon Italian seasoning
salt to taste
handful fresh parsley, minced

Simmer until kale is just tender. Serve topped with toasted walnuts.
Tags: beans-white, greens-kale, seasonal recipes-fall, seasonal recipes-winter, soups-pumpkin, vegetables-squash-pumpkin
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