Winter squash are in abundance in several varieties at upstate farmers markets and grocery stores. Popular picks like Spaghetti, Butternut, Ambercup, and Hubbard will store for several months in a cool dark place. You may choose to roast large batches of winter squash and store the cooked pulp in ziplock bags in the freezer. Defrosting is easy, and with the addition of butter, maple or honey, and a few spices, you can have a hearty vegetable dish that goes well with almost any meal. The pulp also makes a great addition in winter stews and soups like this recipe for Pumpkin Leek and White Bean Soup.
Pumpkin Leek and White Bean Soup
By Published: November 12, 2013
- Yield: 6-8 Servings
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
Warm and hearty, this pumpkin soup recipe is vegetarian and a crowd pleaser during the holidays
Ingredients
- 3/4 cup white beans soaked overnight
- 6 cups water
- 2 cups winter squash peeled and diced
- 1 small potato peeled and diced
- 2 small leeks green tops and roots removed, washed and diced
- 1/2 celery rib diced
- 2 tablespoons butter
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons maple syrup
- 1 bay leaf
Instructions
- Drain the beans from the soaking water and cook in the 6 cups of water until tender.
- Drain the beans and reserve ½ cup of beans and the cooking water.
- In a small pot melt the butter and sauté the leeks and celery covered over low heat until the leeks are soft, about 5 minutes.
- Add three cups of the bean water and the remaining ingredients except the cream.
- Simmer the soup uncovered for 30 minutes over low heat until the squash and potatoes are tender.
- Add the ½ cup of reserved beans and turn the heat off.
- Heat the cream (or half and half or milk if using) until boiling and add it to the soup.
- Remove the bay leaf and puree the soup in a blender until smooth.
- Serve hot garnished with the beans.
- Variation: Serve the soup in tiny pumpkins that have had their tops and seeds removed. Place a small handful of the reserved beans in each hollowed pumpkin. Pour the soup into each pumpkin and serve. Another idea for larger crowds is to serve the soup from a larger hollowed and de-seeded pumpkin.
- Garnish Idea: toasted pumpkin seeds.
Rinse the seeds from the squash, toss with a little olive oil salt and pepper and bake in the oven until golden.
- Note: if you plan on using milk or half and half, do not continue to simmer the soup after you add it. When reheating, heat the soup until it is hot but do not bring it all the way to a simmer or the soup may break.