Savory comfort: Pumpkin soup with mushrooms and white Beans
Indulge in this creamy and nutritious pumpkin soup for chilly rainy evenings. It blends the flavors of butternut, iron cap, mushrooms, and white beans, promising warmth and satisfaction in every spoonful.
Servings: 4
Calories:
Cost: $15
Equipment
- 1 kitchen knife
- 1 vegetable grater or garlic presser
- 1 cooking pot with a large base.
- 1 Cooking spoon
Ingredients
- 2 medium onions (any type)
- 2 tablespoon healthy cooking oil
- 4 garlic cloves
- ½ kg/pound iron cap/acorn/kabocha/red kuri
- ½ kg/pound butternut squash
- 200 g/pounds oyster mushrooms or any other kind
- 150 g/pounds cooked & drained cannellini/white beans
- a small fresh ginger root
- 1 fresh turmeric root
- 3 cups vegetable broth
- 1 cup coconut cream
- 1 teaspoon sea salt
- some cayenne or pepper of your choice
- ½ cup parsley or any herb of choice.
Instructions
- Clean the vegetables and spice roots.
- Press or grate 2 garlic cloves and set them aside. Press the other 2 cloves.
- Dice the onions and put them aside.
- Dice the squashes about 3 cm in size. (See the notes)
- In a heating cooking pot, add the onions and cooking oil. Stir and cover to cook for 2 mins. Use medium-high heat.
- During that time, grate both ginger and turmeric.
- Add 2 garlic cloves to the cooking onions, stir, and cover for 2 mins.
- Bring the squashes and allow them to caramelize slightly. About 4 mins.
- Next, incorporate mushrooms, grated turmeric, and ginger. Stir and cover for 3 minutes.
- Add white beans, vegetable broth, coconut cream, a pinch of salt, and pepper. Simmer until the flavors are infused and the squash is tender; about 8 mins.
- Blend a portion of the soup for a creamier texture and return it to the cooking pot.
- Stir well, remove from the heat, add the raw garlic you kept aside, and let the soup cool while covered.
- Chop the fresh herbs and add them to the cooked soup; stir gently before serving. Et voilà, you have a creamy, flavorful pumpkin soup. Enjoy.
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Notes
- The squashes mentioned in this recipe have edible skin, which contains more nutrients and fiber. Do not peel these squashes.
- If you dice the squashes into small bites, they will overcook.
- Read the ingredients when choosing coconut cream. I only buy organic because there are no preservatives.
- This pumpkin soup can be made as a meal plan.