Best 4 Pumpkin With White Beans Bacon Recipes
Calling all pumpkin enthusiasts! If you're looking for a delicious and comforting dish that will warm you up on a chilly autumn evening, look no further than pumpkin with white beans and bacon. This hearty stew is packed with flavor and is a great way to use up leftover pumpkin puree. It's also a cinch to make, so even novice cooks can whip it up without any hassle.
Here are our top 4 tried and tested recipes!
PUMPKIN WITH WHITE BEANS & BACON
Steps:
- Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
- Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, 6 to 8 minutes more. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.
PUMPKIN WITH WHITE BEANS
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- Place beans in a medium saucepan and cover by about 2 inches of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
- In a stockpot over medium-high heat, warm olive oil. Add onion, garlic, serrano chile, and 1/4 tsp. kosher salt. Saute until onion is translucent, about 5 minutes. Stir in hot or sweet paprika and tomato paste; cook for 1 minute. Add beans, chicken stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, for about 35 minutes.
- Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.
Nutrition Facts : Calories 207 g, Cholesterol 112 g, Fat 1 g, Fiber 7 g, Protein 12 g, Sodium 516 g
PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP
I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.
Provided by Leggy Peggy
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
- Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
- Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
- Add chopped pumpkin and saute for five minutes, stirring frequently.
- Add stock, beans, bacon, tarragon, thyme and chili flakes.
- Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
- Add 1/4 cup parsley.
- Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
- Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
- Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).
Nutrition Facts : Calories 327.5, Fat 15.8, SaturatedFat 4.7, Cholesterol 23.3, Sodium 644.8, Carbohydrate 36.4, Fiber 5.5, Sugar 8, Protein 12.2
WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO
This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.
Provided by JonSnyde
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
- Serve topped with pesto.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g
Tips:
- Choose the right pumpkin: Look for a small, sugar pumpkin with a deep orange color. This type of pumpkin will be sweeter and have a more tender flesh.
- Roast the pumpkin first: Roasting the pumpkin before adding it to the soup will help to bring out its natural sweetness and flavor.
- Use a good quality bacon: The bacon is one of the main flavors in this soup, so it's important to use a good quality bacon that you enjoy the taste of.
- Don't overcook the soup: The soup should be cooked until the vegetables are tender, but not mushy. Overcooked soup will lose its flavor and texture.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a splash of cream or milk for a richer flavor.
- Garnish with fresh herbs: Fresh herbs such as parsley, cilantro, or thyme can add a pop of color and flavor to the soup.
Conclusion:
Pumpkin soup with white beans and bacon is a delicious and hearty soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this soup is sure to be a hit with your family and friends.
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