Pumpkin Bean Soup Recipe

I had a little sugar pumpkin sitting on my counter that looked a little out of place amidst all of the red and green Christmas decorations. So this morning I whipped up a Pumpkin Bean Soup with some staple items in my pantry and refrigerator. It has been simmering on my stove while I’ve been wrapping gifts and my family and I will enjoy it for a simple Sunday Supper and I’ll have leftovers for lunch next week! I added some leftover organic diced baked ham and used chicken broth, but this can easily be just a vegetarian soup.

Hope you enjoy the recipe!

Pumpkin Bean Soup

1 T olive oil

1 cup celery

1 cup chopped onions

4 cloves garlic minced

1 cup black beans and 1 cup navy beans (soaked overnight drained and then rinsed)

1 small sugar pumpkin seeded, peeled and cut into 1/2″ cubes.

2 cartons of chicken broth (I use Back to Basics brand)

28 oz. can stewed tomatoes

1 tsp. thyme

1 bay leaf

1 tsp. oregano

1 tsp. smoked paprika (the ham and smoked paprika give it a delicious flavor)

2 cups chopped kale or baby spinach

Sea salt and black pepper to taste

Heat oil in a Dutch oven or heavy stockpot.  Add celery, onion and garlic and sauté until translucent.  Add pumpkin, beans, broth, bay leaf, oregano, thyme, smoked paprika and simmer for 2-3 hours.  Add more broth if needed.  Add kale or spinach about 20 minutes before serving.  Add salt and pepper to taste and garnish with sliced green onion or fresh rosemary. Enjoy!