Pumpkin Bean Soup



1 (14 ounce) cans black or kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 ( 14 ounce ) can pumpkin puree
1/2 acorn or butternut squash baked
1/4 cup butter
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
salt to taste
4 cups chicken broth
1 can cocunut milk or cream
2 large potatoes ( chopped small )
2 carrots ( chopped small )
2 bay leaves
1/2 tsp thyme
1 tsp grated ginger


In a large pot, saute onions and garlic. Add can tomatoes, pumpkin puree and stock. Add potatoes and carrots along with bay leave and seasoning. Bake the squash in the oven for 45 minutes. Let cool and scoop out half of the squash into the soup. Cook for at least 45 minutes adding coconut milk as you go along. Simmer for another 1/2 hour until potatoes and carrots are cooked and you have the desired consistency.

Serve soup hot with bread & butter or crackers.

Serves 8

pumpkin bean soup A


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