Recipes - Soup

Pumpkin and White Bean Soup (as published)

2 tvegetable oil
2 tminced garlic
1 Cchopped onions
1 Cchopped carrots
½ Cchopped celery
3 ½ Cvegetable stock
1 can (14 oz)pumpkin (not pie filling)
1 can (19 oz)white kidney beans, rinsed and drained
1bay leaf
1 tground ginger
¼ Cmaple syrup

In a nonstick saucepan coated with vegetable spray, heat oil over medium-high heat. Add garlic, onions, carrots, celery; cook 4 minutes or until onions and celery are softened.

Stir in stock, beans, pumpkin, bay leaf, and ginger. Bring to a boil; reduce heat and cook, covered for 15 to 20 minutes or until vegetables are tender. Remove bay leaf. Stir in maple syrup. Serve immediately

The Beans, Lentils & Tofu Gourmet (Robert Rose Inc.)

Pumpkin and White Bean Soup (my version)

2 tvegetable oil
1clove garlic
1small (or half a large) sweet onion
4 Cvegetable stock
1 can (15 oz)pumpkin (not pie filling)
1 can (15 oz)white kidney beans, rinsed and drained
1 tground ginger
1bay leaf (optional)
¼ Cmaple syrup

In a blender or similar machine, process beans until they become a smooth paste. Crush garlic clove and chop onion.

In a nonstick saucepan coated with vegetable spray, heat oil over medium-high heat. Add garlic and onions; cook 4 minutes or until onions are softened.

Stir in stock, bean paste, pumpkin, bay leaf, and ginger. Continue stirring until mixture is smooth. Bring to a boil; reduce heat and cook, covered for 15 to 20 minutes. Remove bay leaf. Stir in maple syrup. Serve immediately

The reasons for the changes were simple. I don't like celery. The flavor of carrots did not meld terribly well in the soup, so I gave up on them. With those vegetables gone, a smooth, creamy soup seemed in order, so I added the direction to reduce the beans to a paste. And the adjusted sizes for pumpkin, beans, and vegetable stock are simply because those are the sizes that I find them in.