Pumpkin and White Bean Soup

Yield: 8 servings Prep Time: 30 minutes Bake Time: 60 minutes

Ingredients:

1½ cups fresh pumpkin, cooked

2 cups water

1 medium sweet onion , chopped

2-4 cloves minced garlic

1 Tablespoon cumin

1 teaspoon salt

1 teaspoon coriander

4-6 cups vegetable broth

2 Tablespoons nutritional yeast

3 cups white beans, cooked

1 Tablespoon lime juice, optional

¼ cup cilantro, minced, optional

Directions:

Cut around stem and remove (save) from pumpkin.

Remove seeds and replace stem circle back on pumpkin.

Place pumpkin on a large baking pan and 2 cups water.

Place in 350°F oven.

Bake for 40-60 minutes (depending on size of pumpkin) or until flesh is soft.

While pumpkin is baking combine vegetables, beans, seasonings, and 4 cups of broth.

Cook until onion is clear.

When pumpkin flesh is tender and soft remove from oven and drain any remaining water. Allow to cool until you can handle the pumpkin.

Add 1½ cups pumpkin to a food processor and puree.

Add to soup and stir until well combined.

Add more broth as needed for desired consistency.

Add lime juice to soup and stir.

When ready to serve, top each serving of soup with a sprinkle of cilantro.

Nutritional Facts per Serving:  Calories     130 Fat 1 g  Sodium 585 mg Carbohydrates 24 g Fiber 5 g Protein 7 g Calcium 46 mg Iron 2 mg Potassium 383 mg Phosphorus 102 mg

Grocery List: _____ fresh pumpkin, organic _____ sweet onion _____ 2-4 cloves garlic _____ cumin _____ Celtic salt _____ coriander powder _____ 4-6 cups vegetable broth _____ 1 cup raw white beans or 2 15-oz cans _____ nutritional yeast _____ lime, optional  _____ cilantro, organic, optional