Potato, Pumpkin, and Bean Soup

Name: Potato, Pumpkin, and Bean Soup
Cuisine: American
Ingredients: 4 potatoes; 1/2 pumpkin; 1 pound canned borlotti beans (about 500 grams); 1 onion; 2 cloves garlic; 1 bay leaf; 1 tablespoon fresh rosemary; 1/2 inch fresh ginger; 1 teaspoon paprika; 1/4 cup dry white wine (optional); Olive oil; Salt; Pepper

RaffyCa @cook_14030369

Lund, Svezia

I don't know about you, but here in Sweden, it's starting to get cold, and the craving for comfort food is growing. This recipe is perfect for a midweek autumn dinner. Winter is coming...

RaffyCa @cook_14030369

Lund, Svezia

I don't know about you, but here in Sweden, it's starting to get cold, and the craving for comfort food is growing. This recipe is perfect for a midweek autumn dinner. Winter is coming...

Saved

Ingredients

4potatoes
1/2pumpkin
1 poundcanned borlotti beans (about 500 grams)
1onion
2 clovesgarlic
1bay leaf
1 tablespoonfresh rosemary
1/2 inchfresh ginger
1 teaspoonpaprika
1/4 cupdry white wine (optional)
Olive oil
Salt
Pepper

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Steps

1

In a pot, heat a few tablespoons of olive oil and sauté the chopped onion, ginger, garlic, rosemary, bay leaf, and paprika.
2

When the onion is translucent, add the diced potatoes and pumpkin. Sauté for a few minutes, add the wine, and let it evaporate.
3

Add the drained beans, salt, and 3 cups of water. Simmer over medium heat for about half an hour.
4

To make the soup creamier, use a potato masher or an immersion blender.
5

Serve the soup with a drizzle of raw olive oil and some croutons.