Autumn Vegetable Soup with Beans, Carrots and Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- Ingredients
- 500 grams Pumpkin (such as butternut)
- 2 carrots
- 4 scallions
- 1 garlic clove
- 150 Kidney beans (canned)
- 150 grams white Beans (canned)
- 2 Tbsps Canola oil
- 1 Tbsp freshly chopped rosemary
- salt
- freshly ground peppers
Preparation steps
1.
Cut pumpkin flesh into cubes. Peel carrots, cut in half lengthwise and cut into pieces. Rinse scallions, trim and cut into rings. Peel garlic and chop finely. Rinse all beans in a colander and drain well.
2.
Heat oil in a saucepan and saute garlic with pumpkin and carrots for 1-2 minutes. Deglaze pan with broth and simmer for about 20 minutes until soft, stirring occasionally. In the last 10 minutes, add beans and scallions. Remove approximately 1/4 of the soup and puree. Add puree back into remaining soup, add rosemary and let simmer to the desired consistency. Add broth if needed. Serve seasoned with salt and pepper.
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