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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

Paula Deen's Pumpkin and Cannellini Bean Soup
 
Paula Deen's Pumpkin and Cannellini Bean Soup
Recipe By:
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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