It’s pumpkin season! This delicious homemade soup pairs well with a fresh loaf of local bread. Make a double batch and freeze some for the cooler months ahead.
Ingredients
- 1 onion diced
- 2 cups white mushrooms, sliced
- 1 red bell pepper diced
- 2 cloves garlic minced
- ¼ cup olive oil
- 1 Tablespoon dried thyme
- 1 teaspoon cumin
- 1/8 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 cups water
- ¼ cup lemon juice
- ½ cup canned chickpeas
- ½ cup canned kidney beans
- ½ cup canned pinto beans
- 1 15. oz can oz. can pumpkin puree
Instructions
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In a large soup pot, sauté onions, mushrooms, peppers and garlic in olive oil for five minutes.
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Add spices and sauté for two more minutes.
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Add water, lemon juice and all beans.
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Bring to a boil, and then turn down to a simmer.
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Mix in pumpkin puree and allow to simmer for 10 minutes.
I don’t understand this recipe! What are the proportions for the beans? If you change the number of servings, it still says “cup 1/2canned xxx”.(which is an odd way to write a measurement anyway!). I wanted to share this with my cooking class since we made soups last week, but this is too confusing.
Hi Dona,
It looks like some of the measurements were listed out of order. It’s fixed now. Take a look and if you need anything else, just let us know!
Thanks,
Molly – Marketing and Member Services