Pumpkin Bean Soup

by Rod
(Dallas, TX)

The base of pumpkin puree and oat “broth” in this soup easily adapts to many recipes for soups and stews – even more traditional pumpkin soup. But this more complex recipe is a good example of inspirational adaptation … and is tastier after overnight refrigeration. The chopped carrots may be sautéed, but contribute more flavor if cooked separately since this recipe is mostly a process of assembly.

 

Pumpkin Bean Soup

Ingredients:

2 cups chopped carrots, cooked
1 cup “quick cook” steel cut oats
3 cups water (for cooking oats)
2 cups hot water (add to cooked oats)
1 1/2 cups chopped yellow onion
1 cup chopped celery tops
3 med. cloves garlic, minced
1 tbsp virgin olive oil
1 15 oz can pumpkin puree
1 tbsp dried parsley
1 tsp Summer Savory
1 tsp ground ginger, optional
1 tsp salt
1/4 tsp black pepper
1 tbsp white sugar
1 tsp organic orange oil
1 15 oz can cannellini beans, drained & rinsed

Fresh parsley sprigs and sour cream (or nonfat, plain yogurt) for garnish.

Directions:

In a small pan, covered, simmer chopped carrots in 1 cup water until texture is al dente, then set aside without draining.

In a large sauce pan, simmer 1 cup steel cut oats in 3 cups water until cooked (about 15 min.). Add 2 cups hot water, stir well, then strain broth from oats, saving oats for hot morning cereal later.

In a large sauce pan, sauté onion, celery, and garlic in olive oil. Add oat broth and pumpkin puree, then stir well to combine. Add remaining ingredients (except beans) and cooked carrots, then stir well to complete. Gently stir in cannellini beans.

Cover and simmer soup for 30 min., stirring occasionally, to allow flavors to blend (or refrigerate in a covered container for heating and serving another day).

Notes:
1) For convenience, strain oat broth into pan of sauteed vegetables.
2) Simplify to “comfort food” and skip the Savory, ginger, sugar, and orange oil.

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