This is a very comforting hearty soup on a cold day.You could use butternut squash in place of pumpkin. This soup is Vegetarian, Vegan, and Gluten Free!
Calories 151 ; Total Fat 4g; Carbohydrates 26g; Protein 6g
Makes 10 servings.
- 1/2 cup black eye beans
- 1/2 cup mung beans
- 1/2 cup rice
- 7 cups Pumpkin, Raw, 1″ Cubes
- 1 medium onion, chopped
- 1 tbsp turmeric
- 5 tsp sugar
- 2 tbsp olive oil
- salt & pepper
Sauté the onion in olive oil until just past translucent. Add turmeric and mix well. set it aside.
Add black eye beans, mung beans, and the rice to a large pot. Add about 10 cups of water. Season with salt and a touch of pepper. Cover and cook on medium high for about 40 minutes.
Cut pumpkin into sections, then remove seeds and strings. Remove pumpkin skin then cut into 1″ cubes. Add diced pumpkin along with the onion mix. Continue cooking on medium low for 30 minutes. Make sure to stir the soup often during cooking time so that the bottom does not stick. Remove the soup with slotted spoon and place in a blender and puree. Return blended soup to pot. Depending on your preference as far as sweetnesss is concerned add anywhere from 4 to 5 teaspoon of sugar. Adjust seasoning as needed. Continue cooking for 10 minutes longer.This soup should be very hearty and not too watery.
You could serve this soup in Pumpkin bowl, bread bowl or just soup bowl.
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