Pumpkin Soup with Cannellini Beans and Bacon
Healthy, because
Even smarter
This delicious pumpkin soup is packed with protein thanks to the addition of cannellini beans as well as the bacon.
Easily turn this into a filling vegan soup by getting rid of the bacon and replacing the whipping cream with coconut milk.
Ingredients
- Ingredients
- 8 ozs dry cannellini beans
- salt
- 18 ozs Pumpkin
- 1 inch fresh ginger
- 1 shallot
- 1 garlic clove
- 4 slices Bacon
- 26 ozs Vegetable broth
- freshly ground peppers
- Curry (if desired)
- 6 ozs Whipped cream (30% fat content)
- thyme (for garnish)
Preparation steps
Rinse the beans and soak in a bowl covered with water overnight. The next day, drain the beans. Place the beans in a saucepan, fill with as much water that the beans are covered, season with salt, and bring to a boil. Simmer covered for about 50 minutes over medium heat.
Meanwhile, rinse the pumpkin, cut in half, remove seeds and fibers, and cut the flesh into cubes. Peel the ginger, shallots and garlic, and chop finely.
Fry the bacon slices without fat in pan until crispy and drain on kitchen paper. Saute the shallots, garlic, ginger and pumpkin in the same pan in bacon drippings, and pour the vegetable broth. Season with salt, pepper and curry powder, and let simmer over medium heat for 25-30 minutes.
Puree the soup with a stick blender. Add the cream, bring to a boil, and season with salt and pepper. Add the cooked beans to the soup and mix. Pour the soup into preheated cups and serve garnished with fried bacon and fresh thyme.
