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And to make it a soup party, also posted by Gay Rec: Pumpkin and White Bean Soup

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Joined: Dec 10, 2005


Posted to Thread #16577 at 11:42 am on Oct 24, 2009

Pumpkin and White Bean Soup
by Marjorie Druker
Chef/Co-Owner, New England Soup Factory
This is my favorite pumpkin soup recipe. I created it after I had eaten a magnificent butternut squash ravioli with brown butter
and sage at Olives restaurant near Boston, chef-owner Todd English’s home base. I had to see if I could make a soup that could
remind me of its perfectly balanced flavors. I played with the spices and ingredients, and found that white beans gave me better
results than pasta. Whenever I taste this soup, it reminds me of that meal at Olives. I am thankful to Chef Todd for inspiring
me to create bold and spirited dishes.
Makes 12 to 14 servings

Preheat the oven to 425 degrees. Place 3 cups of the pumpkin in a roasting pan. Drizzle with the olive oil and season with salt
and pepper. Bake for 25 to 30 minutes, or until soft and brown on the outer edges. Set aside.

Melt the butter in a stockpot over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for 5 minutes. Add the
remaining pumpkin and sauté for an additional 5 minutes. Add the stock, sage, and nutmeg. Bring to a boil. Reduce the heat
to medium, cover the pot, and simmer for 30 to 35 minutes, or until the vegetables are soft and tender. Remove from the heat
and add the brown sugar, cheese, and sherry. Puree the soup in the pot using a hand blender or working in batches with a
regular blender until smooth. Season with salt and pepper. Add the cannellini beans and the reserved roasted pumpkin chunks.
Stir well. Serve in big, deep bowls with the basil leaves and freshly shaved Parmesan cheese.

Recipe reprinted fromThe New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best
Purveyor of Fine Soup with permission from Thomas Nelson, Inc. Copyright 2007 by Marjorie Druker.
Puummppkkiinn aanndd WWhhiittee BBeeaann SSoouupp
2 1/2 pounds pumpkin, peeled and cut into
3/4-inch cubes, divided
1 1/2 Tbsp. olive oil
Kosher salt and freshly ground black
pepper, to taste
4 Tbsp. butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and chopped
2 ribs celery, diced
5 carrots, peeled and sliced
10 cups chicken stock
1/2 tsp. rubbed sage
1/2 tsp. ground nutmeg
1/2 cup packed brown sugar
1/2 cup freshly grated Parmesan cheese, plus additional,
for garnish
1/2 cup cream sherry
pepper, to taste
2 cups cooked cannellini beans
1/4 cup torn fresh basil leaves, for garnish

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