- 1 small pumpkin (for eating and save the seeds) - made 2 cups
- ¾ cup dried navy beans
- ½ cup leeks (sliced and thoroughly rinsed)
- 1 tsp ground clove
- 13.5 oz can of coconut milk
- ½ tsp ground clove
- ½ tsp ground ginger
- ¼ tsp thyme
- ¼ tsp pure vanilla extract
- ¼ tsp sea salt
- Pumpkin seeds from the pumpkin
- Parsley sprig (for garnish)
Soup directions:
Blend the cooked pumpkin, cooked navy beans and other
ingredients together (except the pumpkin seeds and parsley). I like to use my high-powered Vitamix
blender. You can use an immersion
blender as well. I just love how creamy
the Vitamix makes the soup and it even keeps the ingredients warm while blending. Directions for cooking the pumpkin and navy
beans from scratch are below.
Shortcut Timesaving Tip: Use cubed and frozen pumpkin that takes only a fraction of the time to cook. Then you can use a can of navy beans, or great northern beans or cannellini beans (just make sure to rinse really, really well). Top the soup with store bought pumpkin or pepita seeds.Pumpkin from scratch:Cut pumpkin in half and scoop out the seeds and pulp. Remove the seeds and save for later. Place pumpkin halves face down in a baking dish. Add ½ inch of water to the dish. Bake at 450 degrees for about 45 minutes to an hour. You will know it’s done with the skin can be pierced with a fork and the flesh feels tender. Once the pumpkin cools, scoop out the pumpkin.*Rinse the seeds and toss in just a tiny bit of olive oil and sea salt. Bake in a shallow baking dish and turn every few minutes. Bake about 15-20 minutes.Navy Beans from scratch:Rinse and then soak ¾ cup navy beans for 4-8 hours. This works well if you start soaking the beans in the morning before starting your day and doing so with hot water from your tea kettle. Soak in a covered dish. When you are ready to prepare the soup, cook the navy beans. Discard the soaking water to reduce flatulence. Add 3 cups of water, bring to a boil. Reduce heat, cover and simmer 1 ½ - 2 hours.
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