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Pumpkin and Bean Soup
from the kitchen of Katharine Miller
2 cups pumpkin, grated
1 cup dried white beans, cooked
2 cups liquid in which the beans have been cooked
1 small onion, chopped
1 leek, chopped
1 celery stock, chopped
1 tablespoon butter
2 cups chicken broth
Salt and pepper
1 teaspoon parsley, finely minced
Croutons (optional)
Melt the butter in a saucepan and add the onion, leek
and celery. Cook until the vegetables are wilted. Add
the pumpkin, beans, broth, cooking liquid, salt and
pepper. Cover and cook 45 minutes. Correct seasoning
and serve garnished with the parsley and croutons.
Serves 4
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