Paula Deen's Pumpkin and Cannellini Bean Soup

Paula Deen’s Pumpkin and Cannellini Bean Soup

Paula Deen’s Pumpkin and Cannellini Bean Soup
 
Paula Deen’s Pumpkin and Cannellini Bean Soup
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Ingredients
  • Hollowed out and baked pumpkins (small for individual servings or large to serve as a serving bowl) ****Hollow out and bake 350 for 20 minutes for the small; time will vary with the larger ones. Do not let it become too mushy, it has to be firm to hold the soup.
  • 8 slices bacon
  • 2 c. chopped Vidalia onion
  • 4 cloves of garlic
  • 7 c. chicken broth
  • 5 ½ c. peeled and cubed fresh pumpkin or 2 (15-oz.) cans pumpkin
  • 2 (15.5-oz.) cans cannellini beans, drained and rinsed
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 1 T. minced chipotle in adobo sauce
  • 1 t. ground cumin
  • Salt and pepper to taste
  • 2 T. fresh lime juice
  • Garnish: sour cream, chopped fresh parsley, toasted pumpkin seeds

Instructions
  1. In large Dutch oven, cook bacon until crisp. Remove bacon and drain on paper towels.
  2. Reserve 2 t. of bacon dripping in pan. Crumble bacon.
  3. Cook onion and garlic in drippings, stirring often until tender.
  4. Add broth and next 7 ingredients.
  5. Bring to boil, reduce heat and simmer, stirring occasionally, for 30 minutes or until pumpkin is tender.
  6. With a hand held immersion blender, process until smooth.
  7. Taste for seasoning. When serving, place in pumpkin shells or bowls and garnish with sour cream, parsley and seeds, optional.

 

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