From Dan Miller (adapted from asplashofvanilla.com)
Here’s another from our “Down Under” night on February 6. Thick and earthy and jam-packed with vitamin P. Dan multiplied this recipe by 8 to make 3 gallons for Soup & Bread.
1 large pumpkin, roasted & cut up (save seeds to roast & sprinkle on top) or a can of pumpkin
I tablespoon olive oil
1 large onion, diced
2 cloves garlic, crushed
1 teaspoon cumin
1 tablespoon chopped rosemary
1 quart vegetable broth
1 can cannellini beans
ground pepper and salt to taste
Saute onion, garlic, rosemary, and cumin in olive oil. Add pumpkin and toss for a few minutes to mix the flavors well.
Add the rest of the ingredients and cook until all is tender and soft, about 20 minutes.
Puree in a blender or food processor.
Serve hot with a sprinkle of roasted pumpkin seeds and parsley, chopped nutsn or chopped herbs.Posted: Monday Feb 11,2013 09:41 PM In Soup Recipes, Uncategorized