I decided since the air is cool and crisp outside, I needed to make soup for lunch. I have a recipe for soup that I have been holding onto for about a year now. My Dad actually sent this to me after a family friend, Fran, made this for them on one of her visits. Both my Mom and Dad loved this dish. I have been a bit hesitant about it because as much as I absolutely adore pumpkin, I like it sweet. I was a tad bit worried that a savory pumpkin dish might not taste so hot to mypicky palate, but I am in a pumpkin-type mood and figured why not give it a try. The verdict: it's a good dish, I am glad I tried it out. I have to tell you I think I still would prefer my pumpkin in a pie! :^)
Tuscan Pumpkin-White Bean Soup - adapted from recipe by Fran Meuser
2 Tbsp Olive Oil
1/4 Onion, chopped
Pumpkin, 15 oz can
3 1/2 cups Chicken Broth
Great Northern Beans, 15 oz can
1/2 Tsp Italian Seasoning
1/2 Tsp Sea Salt
1/4 Tsp Black Pepper
Sausage of your choice, remove casing, dice up and cooked (I used a Chicken Sausage)
1 cup Shredded Parmesan Cheese
Directions:
1. Add olive oil to a large pot and head on medium-low. Add onion and cook unitl tender, stirring occasionally.
2. Add chicken broth, pumpkin, beans, italian seasonings, salt and pepper to your pot and simmmer for 8 minutes.
3. In small batches, add the soup to a blender and process until smooth. Remember the soup is very hot so keep your batches small so you don't get burnt!
4. Place the soup in a large bowl and add the cooked sausage. Stir in the parmesan cheese, reserving a small amount to garnish the top of your soup when you're ready to serve.
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