Fall Harvest SOUP

By jab120638

Ingredients

• 2 1/2 cups pumpkin puree (see recipe below in Notes section)
• 1/2 cup cream
• 1 onion, chopped
• 4 cups chicken or vegetable stock
• 1 tablespoon mild chili powder
• 1 teaspoon thyme
• 1 cup white beans, cooked
• 1 cup frozen lima beans
• 1 cup brown rice, barley, or other cooked grain
• 1 cup fresh or frozen corn kernels
• 1/2 1/2
• cup red or yellow bell pepper, chopped (optional)
• salt and pepper, to taste

Preparation

Step 1

Bring 1/4 cup of stock to a boil and add onions. Cook for 5 - 10 minutes, or until onions are translucent.

Stir in the rest of stock, the seasonings and the white beans. Simmer gently for 5 minutes.

Stir the pumpkin puree into the soup along with the cream. Stir until combined.

Add lima beans, corn, bell peppers (if desired) and grains; simmer 10 minutes or until beans and corn are tender. Serve while hot.



To make your own Easy Homemade Pumpkin Puree, check out this step-by-step how to guide.



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