Pumpkin Walnut Soup
Warming, savory winter squash soup, enhanced with bean puree and walnuts.
Servings: 6
Ingredients
- 1 2.5-3 lb sugar pumpkin or winter squash
- 3/4 cup chopped onion
- 3/4 cup chopped fennel
- 2 tbsp olive oil
- 3/4 tsp dried thyme
- 3/4 tsp dried sage
- 3/4 tsp dried rosemary
- 3/4 tsp freshly ground pepper
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 bay leaf, crumbled
- 1/2 cup walnut pieces
- 1/2 cup cooked white beans
- 3 cups vegetable broth
- 1 tbsp balsamic vinegar
- 2 tbsp crisp croutons or toasted bread crumbs
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 400° F.
- Cut the pumpkin in half and scoop out the seeds. Peel andchop into 1-inch chunks. Toss the pumpkin, onion and fennel with the olive oiland spices, through the bay leaf. Turn onto a sheet pan, and roast for 20-25minutes, until tender.
- Meanwhile, place the walnuts into a pie dish, and toast alongside the vegetables for 5-7 minutes, until fragrant; remove and cool slightly. Chop 2 tablespoons of the walnuts and reserve.
- When tender, combine the vegetables, 1-½ cups of the broth, the beans and remaining walnuts in a blender. Blend until smooth. Pour into a saucepan and thin to desired consistency with remaining broth. Stir in the balsamic vinegar and heat slowly to a simmer.
- Combine the croutons, parsley and reserved chopped walnutsin a small bowl. Ladle the soup into bowls, and sprinkle the topping over thetop, and serve.
Notes
- Nutrition
- Calories: 292
- Total fat: 16.9 g
- Sat fat: 1.7 g
- Cholesterol: 0 g
- Sodium: 998 mg
- Total carb: 29.6 g
- Fiber: 9.8 g
- Total Sugars: 4.8 g
- Protein: 9.6 g