Posted at: 10/24/2009 10:53 AM
By: WNYT Staff

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Pumpkin Leek and White Bean Soup

Pumpkin Leek and White Bean Soup

¾ cup white beans, soaked overnight

6 cup water

2 cups winter squash, diced small

1 small potato, peeled and diced

2 small leeks, green tops and roots removed, washed and diced

½ rib celery, diced

2 tablespoons butter

1 tablespoon kosher salt

¼ teaspoon black pepper

3 tablespoons maple syrup

1 bay leaf

2 cups of cream, milk or half and half

4 tiny pumpkins, top and seeds removed

Drain the beans from the soaking water and cook in the 6 cups of water until tender.  Drain the beans and reserve ½ cup of beans and the cooking water.  In a small pot melt the butter and sauté the leeks and celery covered over low heat until the leeks are soft, about 5 minutes.  Add three cups of the bean water and the remaining ingredients except the cream.  Simmer the soup uncovered for 30 minutes over low heat until the squash and potatoes are tender.  Add the ½ cup of reserved beans and turn the heat off.  Heat the cream (or half and half or milk if using) until boiling and add it to the soup. Remove the bay leaf and puree the soup in a blender until smooth.

To serve the soup, place a small handful of the reserved beans in each hollowed pumpkin.  Pour the soup into each pumpkin and serve.

Garnish idea:  Toasted pumpkin seeds

Rinse the seeds from the squash, toss with a little olive oil salt and pepper and bake in the oven until golden.

Note:  if you plan on using milk or half and half, do not continue to simmer the soup after you add it.  When reheating, heat the soup until it is hot but do not bring it all the way to a simmer or the soup may break.