Pumpkin Soup with White beans and Leeks
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(24)
Ingredients
8 servings
- 2 tablespoons butter or olive oil
- 1 large leek, sliced in ¼-inch half moons (1 1/2-2 cups)
- 2 celery stalks, chopped small
- 1 apple, chopped
- 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried
- ½ teaspoon salt (more or less to taste)
- ¼ teaspoon white pepper (black pepper works too)
- 2 cups kale, coarsely chopped
- ¼ cup white wine (substitute 1-2 teaspoons champagne vinegar or apple cider vinegar)
- 3 cups veggie broth or chicken broth
- 1 ½ cups cannellini beans cooked or canned
- 1 ½ cups fresh pumpkin purée or one 15 oz canned pumpkin (see notes)
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Preparation
Step 1
Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.
Step 2
Add celery, apples, sage, salt and pepper. Saute 3-5 minutes more.
Step 3
Add kale and white wine. Stir until kale begins to wilt about 2 minutes or so.
Step 4
Add broth, white beans and pumpkin puree.
Step 5
Bring to a low boil and then simmer for about 20 minutes.
Step 6
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