Recipe: Tuscan Pumpkin White Bean Soup
Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1 Leek, coarsely chopped
1 Shallot, coarsely chopped
15 oz canned pumpkin
4 cups vegetable broth
15 1/2 oz Canned White Beans, rinsed and drained
1/2 tsp oregano
1 tsp sea salt
1 tsp white pepper
Grated Parmesan cheese, as garnish
Roasted Pumpkin Seeds, as garnish
Instructions:
Add olive oil to soup pot and set over medium heat. When warm add the shallot, garlic and leek, cook until tender, stirring occasionally.
Stir in pumpkin, broth, beans and oregano; Bring to a boil then simmer for 10 minutes. Turn off heat and let cool down.
In a blender, puree soup until smooth.
Return soup to pot and reheat; season with salt and pepper.
Serve immediately topping with grated cheese and roasted pumpkin seeds
