YOUR SOLIN GENERATED RECIPE
Creamy Roasted Pumpkin Sage Soup
Savor the warm, velvety texture of roasted pumpkin blended to perfection with white beans and red lentils, brightened by aromatic sage and a touch of garlic and onion. Finished with a dollop of tangy non-fat Greek yogurt, this soup is a comforting bowl of wholesome goodness.
INGREDIENTS
1.5 cups cubed Pumpkin
0.75 cup cooked Cannellini Beans
0.5 cup cooked Red Lentils
2 cups Low-Sodium Vegetable Broth
0.5 medium Yellow Onion, chopped
2 cloves Garlic, minced
1 tbsp Fresh Sage, chopped
1 tsp Olive Oil
0.5 cup Non-Fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F. Toss the cubed pumpkin with a drizzle of olive oil, a pinch of salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.
Meanwhile, in a large pot, heat a small amount of olive oil over medium heat. Sauté the chopped yellow onion and minced garlic until softened and fragrant.
Add the roasted pumpkin, cooked cannellini beans, and red lentils to the pot. Pour in the low-sodium vegetable broth and add the chopped fresh sage.
Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy.
Return the soup to the pot and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a little additional broth or water to reach your desired consistency.
Serve the soup in bowls with a dollop of non-fat Greek yogurt on top for added creaminess and protein. Enjoy warm.