HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Paula Deen’s Pumpkin and Cannellini Bean Soup
Paula Deen's Pumpkin and Cannellini Bean Soup | Print |
Recipe By: Alice Morrow
Paula Deen's Pumpkin and Cannellini Bean Soup
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
- In large Dutch oven, cook bacon until crisp. Remove bacon and drain on paper towels.
- Reserve 2 t. of bacon dripping in pan. Crumble bacon.
- Cook onion and garlic in drippings, stirring often until tender.
- Add broth and next 7 ingredients.
- Bring to boil, reduce heat and simmer, stirring occasionally, for 30 minutes or until pumpkin is tender.
- With a hand held immersion blender, process until smooth.
- Taste for seasoning. When serving, place in pumpkin shells or bowls and garnish with sour cream, parsley and seeds, optional.