Pumpkin & White Bean Soup

Creamy Pumpkin & White Bean Soup
Yields 4-6 servings

This fragrant and filling soup makes a great appetizer or first course. For a main dish, top with crumbled bacon or shredded rotisserie chicken and pair with a salad.

Ingredients:

1 large sweet onion, chopped
2 C. pumpkin puree
3 C. vegetable broth
1½ C. Shiloh Farms Organic Navy Beans, cooked
1 Tbsp. fresh sage, finely chopped (or 1 tsp. dried)
¼ tsp. ground nutmeg
¼ tsp. Shiloh Farms Himalayan Pink Salt, or to taste
½ tsp. white pepper, or to taste
½ C. plain greek yogurt
Optional toppings: plain greek yogurt, Shiloh Farms Organic Pumpkin Seeds, crumbled bacon, parmesan cheese

Directions:

1. In a large pot, sauté onion in a little butter or oil over medium heat until translucent, about 5-7 minutes
2. Add pumpkin, broth, beans, sage, and nutmeg, stirring to combine
3. Bring to boil, then reduce and simmer 8-10 minutes
4. In a blender or food processor, process soup in batches until smooth; return to pot and reheat
5. Season with salt and pepper, tasting and adjusting seasoning as needed; stir in greek yogurt
6. Divide into bowls and top each with an additional dollop of greek yogurt, pumpkin seeds, and/or other desired toppings