This is another recipe from the fabulous Jacqueline. I did tweak it a bit because I’m just unable to leave anything alone.
1 15.5 oz can rinsed white beans, or equivalent soaked and prepared
1 15 oz can pumpkin or 2 cups fresh cooked pumpkin flesh or 1 lb steamed sweet potato or 16 oz cubed frozen butternut squash
spices – any of the following- cinnamon, ginger, nutmeg, clove, Cole’s steak dust, cumin, coriander
Blend your white bean and your choice of orange vegetable in blender. Pour in saucepan to heat. Voila— hearty simple soup. Spices are so powerful for health. Consider adding 1/4 tsp ginger, clove, nutmeg and 3/4 tsp cinnamon to your soup prior to blending. And consider topping your potage with a sprinkling of those same seasonings and 1 tsp of the powerful seeds recipe. Any warm spice will add to this nutrient packed soup.
Let’s say you recall we made something similar with tomatoes and pintos (inspired by domestic diva Melia) over the summer. And you think this may turn thicker than you like. Put 16 oz broth (consider your families needs-vegetable, low sodium) and a few cloves of garlic in a pan to soften. Add to your blended beans & orange vegetable. Whirr until smooth in your blender. Consider adding 1/4 tsp ginger, clove, nutmeg and 3/4 tsp cinnamon to your soup prior to blending. And consider topping your potage with a sprinkling of those same seasonings and 1 tsp of the powerful seeds recipe. Any warm spice will add to this nutrient packed soup. Heat. Serve in bowls or mugs.
