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🍽️ Autumn Vegetable Soup with Beans, Carrots, and Pumpkin

139 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh (e.g. butternut)
• 2 carrots
• 4 spring onions
• 1 clove garlic
• 150 kidney beans (can)
• 150 g white beans (can)
• 2 tbsp rapeseed oil
• 750 ml vegetable broth
• 1 tbsp fresh chopped rosemary
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Peel the carrots and cut them in half lengthwise.
3. 3. Cut the carrot halves into bite-sized pieces.
4. 4. Thoroughly wash the spring onions.
5. 5. Remove the tough ends of the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the garlic.
9. 9. Rinse the beans in a colander under running water.
10. 10. Let the beans drain well in the colander.
11. 11. Heat oil in a pot.
12. 12. Add the garlic, pumpkin, and carrots to the hot oil.
13. 13. Sauté the ingredients for 1 to 2 minutes until they lose their color.
14. 14. Deglaze the mixture with the vegetable broth.
15. 15. Let the soup simmer gently for about 20 minutes, stirring occasionally, until soft.
16. 16. Add the beans and spring onions to the pot.
17. 17. Continue cooking the soup for the remaining 10 minutes.
18. 18. Remove about one quarter of the soup from the pot.
19. 19. Puree the removed soup until smooth.
20. 20. Return the pureed vegetables to the remaining soup in the pot.
21. 21. Add the rosemary to the soup.
22. 22. Let the soup reduce further if you find it too thin.
23. 23. Add more broth if the soup is too thick.
24. 24. Season the soup with salt and pepper to taste.
25. 25. Serve the soup hot.

Nutrition per serving

• kcal: 139
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 16 g