Pumpkin White Bean Soup

*This really isn't a favourite of mine, though it's been well received by my soup loving family. Then again, two of them are vegetarians. By choice.


The original recipe was derived from a healthy living calendar delivered to the house by the Heart and Stroke Foundation. Underneath the recipe, they offered the following health tip: "Research indicates that by age 50, one in four people will develop polyps which are a precursor to colon cancer. Resolve to schedule a screening this year- it's your best weapon in the prevention of colon cancer."

Wilde Oscar Says: A word of advice- if you don't know what a polyp is, do yourself a favour and don't do a google image search until after you've finished eating. 



Ingredients:
300 grams canned pumpkin puree
300 grams white navy beans
1/2 white onion
2 cups chicken or vegetable broth
0.5 cups water
1 cup cream
2 tbsp butter
1 tsp garlic powder (optional)
a pinch of dried thyme
salt and pepper to taste

Dice the onions and sautee them in the butter. Blend the white beans, onions and 0.5 cup of water until smooth. In a saucepan, mix the bean puree with the pumpkin, broth, and spices. Mix over medium heat. Gently Add in the cream and stir. Add additional water to achieve desired consistency.
Cover and cook on a low heat for about 15-20 minutes until warmed.


Wild Oscar Says: The success of this soup is actually largely dependent on the type of canned pumpkins you use. It can be more sweet than savoury, though the latter is definitely better (Make sure you don't accidentally use pumpkin pie filling- that's a whole different adventure).