Pumpkin Soup with White Beans + Leeks

 

Ingredients

2 cups roasted pumpkin puree (or canned) 

2 tbsp olive oil

3 leeks

3 garlic cloves, minced

4 cups cooked white beans

1 tbsp minced sage leaves

6 cups water or stock

1 bunch greens (it can be anything but I used mustard greens)

3 tbsp lemon juice

2 tbsp maple syrup

2 tsp sea salt - use only if using water, if using stock, add salt to taste once finished

Fresh pepper

Preparation

Preheat oven to 350 degrees F.

Cut pumpkin in half, vertically. Scoop out the seeds/membrane.

Lay cut side down on a piece of parchment paper lining a baking tray. Bake for about 1 hour. This will depend on the size of your squash so check with a fork. Remove from heat and let cool. Set aside 2 cups squash. 

Heat 2 tbsp olive oil in a large pot on medium/low heat. Add leeks and saute with the lid on for about 15 minutes.

Remove lid and add minced garlic. Stir and cook another 5 minutes with the lid off.

Blend pumpkin puree with 6 cups water or stock.

Add pumpkin/water, white beans, minced sage, and 2 tsp sea salt (if using) to pot and bring to boil. Reduce to simmer for about 20 minutes.

Turn off heat and add 3 tbsp lemon juice, 2 tbsp maple syrup, and chopped greens. Stir to combine.

Season to taste with sea salt and pepper.

Enjoy!