Pumpkin Soup with leeks, white beans and sage
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Pumpkin Soup with leeks, white beans and sage
Ingredients
- 2 tablespoons butter or olive oil
- 1 large leek, sliced in 1/4-inch half moons
- 2 celery stalks, chopped small
- 1 apple, chopped
- 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups kale, coarsely chopped
- 1/4 cup white wine
- 3 cups veggie broth or chicken broth
- 1 1/2 cups cannellini beans cooked or canned
- 1 1/2 cups fresh pumpkin purée or one 15 oz canned pumpkin
- crusty bread or croutons, goat cheese or flavorful Leek Oil
Instructions
6 steps
- 1
Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.
5 min - 2
Add celery, apples, sage, salt and pepper. Saute 3-5 minutes more.
3 min - 3
Add kale and white wine. Stir until kale begins to wilt about 2 minutes or so.
2 min - 4
Add broth, white beans and pumpkin puree.
- 5
Bring to a low boil and then simmer for about 20 minutes.
20 min - 6
Garnish with crumbled goat cheese if desired, or flavorful leek oil and crusty bread.
Progress
0 / 6 steps
Nutrition
Per serving
Calories
184cal
Protein
6.4g
Carbs
30.1g
Fat
5.3g
Fiber
6.9g
Sugar
7.9g
Sodium
720mg
Saturated Fat
0.9g
