It’s fall and nothing says it more so that some key ingredients that bring comfort into a meal. The past few weeks I’ve been testing a lot of recipes with pumpkin as an ingredient… but most were desserts. One night, I had 1 cup of pumpkin puree left over from a muffin recipe I had baked the day before. On a whim, I decided to mix it into the white bean soup I was making. The result, a delicious and comforting bowl of fall goodness. This was so popular among my family that I packaged it the next day for lunch!
Ingredients: -makes 4-6 servings-
- 1 Medium onion, chopped small
- 1 TB Olive Oil
- 2 Garlic cloves, chopped
- 1 Cup pumpkin puree
- 1 15oz can white beans, drained and rinsed.
- ¾ Cup diced carrots (4 medium carrots)
- 4-6 Cups Vegetable stock (ok to sub. for chicken stock)
- 1 tps oregano
- ½ tps black pepper
- Chop onions and garlic.
- Turn on crock-pot to a medium/low setting.
- Add all ingredients into crock-pot. Stir to combine.
- Cook on medium/low 4hrs.
- You can leave it “chunky” as pictured, or puree to a smooth texture.
Photo Courtesy of MOMables lunch menus.