Creamy Pumpkin and White Bean Soup

Ingredients

• 1 kutu (yaklaşık 400 g) konserve kuru fasulye, süzülmüş ve durulanmış · 862 kcal
• 1 küçük boy soğan, ince doğranmış · 27 kcal
• 1 su bardağı su
• 1 kutu (425 g) bal kabağı püresi · 74 kcal
• 1.5 su bardağı %100 elma suyu · 166 kcal
• 1/2 çay kaşığı toz tarçın
• 1/8 çay kaşığı muskat, yenibahar veya zencefil
• 1/2 çay kaşığı karabiber
• 1/4 çay kaşığı tuz

Method

1. In a blender or using a potato masher, blend the white beans, chopped onion, and water together until completely smooth.
2. In a large pot, combine the pumpkin purée, apple juice, cinnamon, nutmeg (or ginger/allspice), black pepper, and salt, then stir well.
3. Pour the blended bean and onion mixture into the pot and stir to combine all the ingredients thoroughly.
4. Cook the soup over low heat for 15 to 20 minutes, stirring occasionally, until it is thoroughly warmed through and the flavors merge.

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