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Pumpkin White Bean Soup

Pumpkin White Bean Soup

Pumpkin White Bean Soup: A comforting and nutritious dish perfect for foodservice chefs and operators. This hearty soup blends smooth pumpkin with creamy white beans, enhanced by Custom Culinary® Gold Label Savory Roasted® Vegetable Base and Master's Touch® Cream Soup Base, herbs, and spices for a rich and satisfying flavor. A great option for seasonal or health-conscious menu offerings.

What You'll Need

Recipe Ingredients

Yield: 5 gallons

Amount Ingredients
5 lbs. Pumpkin, Roasted
2 lbs. Onions, Minced
2 lbs. Carrots, Minced
2 lbs. Celery, Minced
1/2 cup Vegetable Oil
1/4 cup Cinnamon
2 Tbsp. Nutmeg
1/2 cup Sugar
1 lb. Custom Culinary® Gold Label Savory Roasted®  Vegetable Base or Mirepoix Base
2 bags Custom Culinary® Master's Touch® Cream Soup Base or Own® Cream Soup & Sauce Starter
3 ½ gal. Water, Hot
2-1/2 lbs. White Beans, Pre-Cooked
1/2 tsp. Salt
1/2 tsp. Black Pepper, Ground
PREPARATION

  • Add pumpkin to a large braising pan. Roast pumpkin 50-60 minutes at 350°F, stirring occasionally. Set aside.
  • In a large sauté pan, heat oil over medium high heat. Add onions, carrots, and celery. Saute 5-7 minutes, stirring frequently. Add cinnamon, nutmeg and sugar, mixing well. Remove from heat, set aside.
  • In an 8 gallon sauce pot, combine water and the vegetable base, mixing well. Gradually add Cream Soup Base, stirring constantly with a wire whip until smooth.
  • Add roasted pumpkin, mix until well blended. Strain mixture into another 8 gallon pot or 10 gallon steam jacketed kettle. Add sauteed vegetables, salt and pepper, mixing well.
If using Master's Touch® Cream Soup Base:
  • Heat mixture to serving temperature, stirring occasionally. DO NOT BOIL.
If using Chef's Own® Cream Soup & Sauce Starter:
  • Heat to boiling. Reduce heat and gently boil 8-10 minutes, stirring occasionally.