Martha's Pumpkin & White Bean Soup
Martha's Pumpkin and White Bean Soup recipe
Yield
6 servingsPrep
8 hrsCook
140 minReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans
|
|
| 2 | quarts |
water
|
*
|
| 1 | each |
onions
stuck with |
|
| 2 | each |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 ¼ | teaspoons |
salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | medium |
leeks
white part only, washed well, minced |
*
|
| 1 | pound |
pumpkin
peeled and chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | each |
sage leaves
slivered |
*
|
| 1 | x |
sage leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans
|
|
| 2 | quarts |
water
|
*
|
| 1 | each |
onions
stuck with |
|
| 2 | each |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 11 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 2 | medium |
leeks
white part only, washed well, minced |
*
|
| 453.6 | g |
pumpkin
peeled and chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | each |
sage leaves
slivered |
*
|
| 1 | x |
sage leaves
for garnish |
*
|
Directions
Soak beans overnight in plenty of water to cover.
Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf.
Bring to a boil and skim off any foam that rises.
Reduce heat, cover, and simmer for 1 hour.
Add 2 teaspoons salt; continue to simmer.
Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks.
Cook, stirring, until leeks soften, about 5 minutes.
Add the pumpkin and garlic and sprinkle with ¼ teaspoon salt.
Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften.
Ladle in some stock from the beans.
Stir together and transfer the pumpkin mixture to the bean pot.
Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy.
Taste; adjust salt and add pepper.
Remove the bay leaf and cloves from the onion.
Return the onion to the soup.
Put the soup through the fine or medium blade of a food mill and return to the heat.
Stir in the slivered sage and heat through gently, stirring.
Serve, garnishing each bowl with additional fresh sage and pumpkin seeds if needed.
