Pumpkin Bisque with White Beans
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 13 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups cannellini beans (washed, soaked overnight)
- 4 slices Bacon
- 3.333 cups Hokkaido pumpkin (peeled, chopped)
- ¾ inch fresh ginger (diced)
- 1 shallot (diced)
- 1 clove garlic cloves (diced)
- 3 ½ cups vegetable stock
- Curry (to taste)
- ⅞ cup cream (min. 30 % fat)
- thyme (sprigs, to garnish)
Preparation steps
1.
Drain the beans and place in a saucepan. Cover with water, add a pinch of salt and bring to the boil. Simmer over a medium heat for approx. 50 minutes.
2.
Fry the bacon in a saucepan without fat until crisp. Drain on kitchen paper. Fry the pumpkin, ginger, shallot and garlic in the bacon fat. Add the stock. Season with salt, ground black pepper and curry. Simmer over a medium heat for 25-30 minutes.
3.
Purée the soup with an immersion blender. Stir in the cream, bring back to the boil and adjust the seasoning. Drain the beans and stir into the soup.
4.
Serve in warmed bowls, garnished with bacon strips and fresh thyme.
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