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.
Ingreadient
- 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
Direction
- 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.
