There Creamy pumpkin and beans it's a soup hot and tasty, one variant of the classic Pumpkin soup, in this case enriched with beans half smoothies inside the cream e half whole added to the dish; simply topped with a drizzle of oil and aromatic herbs! Where is the delightful contrast gods whole legumes that sink into the delicate creamy! unique goodness! not only nutritious is rich in vitamins, but at the same time light because without potatoes!
It's about a easy preparation is fast especially if you use i canned beans! alternatively, you can also use i dried beans, but you will have to boil them first and of course you can do it the day before! A few minutes to cook everything to perfection, blend together and the Creamy pumpkin and beans is ready to serve on the table! Perfect as save dinner or lunch in the cold winter periods! You can keep it in the fridge or freeze it as an escort! Try it now even children love it!
Bean soup (delicious with rosemary-scented cherry tomatoes)
Cream of Fennel (purifying, super light and delicious!)
Cream of Cauliflower (a real panacea, rich in vitamins and minerals)
Quantity for 3 – 4 people
How to make creamy pumpkin and beans
First of all, follow the recipe for PUMPKIN CREAM
where you can find all the step-by-step photos of the procedure, the only difference is that beans are used instead of potatoes and there are no spices.
Separately heat the rest of the beans with steam, season with chopped parsley, oil and salt. Add them hot to the cream.
Yours is ready Creamy pumpkin and beans!
You can keep in the fridge for 3 days, or freeze everything.