I have been craving pumpkin soup lately. This afternoon I decided to get into the kitchen and make a clean version for my lunches.
This recipe made 4 serves.
- 4 cups Butternut Pumpkin - cut into small chunks
- 2 small carrots chopped
- 1 brown onion - cut into small chunks
- 1 teaspoon of nutmeg
- 1 can of cannellini beans
- 2 cups of vegetable stock
Place the pumpkin, carrots and onion in a saucepan of water. Cook these until soft. Drain and keep ingredients in the saucepan. Add the cannellini beans and blend with a stick blender. Place back on heat and gradually add vegetable stock until it is the consistency you prefer. Add nutmeg and then some pepper to taste! YUM!