Pumpkin and White Bean Soup with Sourdough Croutons

3 thick slices sourdough bread, cut into cubes

4 tablespoons olive oil, divided

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

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