Breaking News Bar
posted: 1/14/2013 2:02 PM

Pumpkin and White Bean Soup with Sourdough Croutons

hello
Success - Article sent! close
  • Nutritional yeast flakes lend a savory, cheesy flavor to pumpkin and white bean soup. The flakes season the soup and the sourdough croutons.

      Nutritional yeast flakes lend a savory, cheesy flavor to pumpkin and white bean soup. The flakes season the soup and the sourdough croutons.
    Associated Press

 

3 thick slices sourdough bread, cut into cubes

4 tablespoons olive oil, divided

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

4 tablespoons nutritional yeast flakes, divided

1 large yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

1 can (15 ounces) pumpkin purée

1 can (15 ounces) white beans (such as navy), rinsed and drained

1 quart (4 cups) chicken broth

Salt and ground black pepper, to taste

Heat the oven to 375 degrees.

Place the bread cubes in a large bowl. Drizzle with 2 tablespoons of the olive oil, then toss to coat evenly. Sprinkle 1 tablespoon of yeast flakes over the bread, then toss again.

On a rimmed baking sheet, spread the bread in an even layer. Toast 10-15 minutes, or until slightly crunchy, then set aside to cool.

Meanwhile, in a large saucepan over medium-high, heat the remaining 2 tablespoons of oil. Add the onion, garlic and red pepper flakes. Saute until the onion is tender, about 6 minutes. Add the pumpkin, beans and broth. Bring to a simmer and cook for 10 minutes.

Transfer the soup, working in batches if necessary, to a blender and purée until smooth. Return the soup to the saucepan. Add the remaining 3 tablespoons of yeast flakes and stir well. Season the soup with salt and pepper, then ladle into serving bowls and top with the croutons.

Serves six.

Nutrition values per serving: 360 calories, 11 g fat (2 g saturated), 53 g carbohydrates, 9 g fiber, 16 g protein, 0 cholesterol, 700 mg sodium.

Associated Press

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here