Autumn Harvest Soup
Serve with a drizzle of coconut milk and roasted pumpkin seeds on top.
Autumn harvest soup. Though they are a little more work the homemade croutons are worth itthey add an irresistible crunch. Add broth butternut squash kale and beans. Course Main Course Soup.
4 cups vegetable stock or more for a thinner soup 1 15 oz can of cannellini or white beans drained and rinsed. Even if youre the most novice at-home chef you can make this masterpiece with little difficulty and your family will love it. Rub the inside of each pumpkin with some oil cinnamon salt and pepper then bake 25-30 minutes in a 400-degree oven.
Pour off any excess fat. Heat 1 tablespoon of oil in a large saucepan over a low heat. They taste delicious roasted.
Bring to a boil then drop the heat and allow to simmer uncovered for 30 minutes. Add the remaining cup of chopped kale for some color and texture and the cream. Prep Time 15 minutes.
Give everything a good stir and removediscard the bouquet garni. Invite students to name vegetables that are in season based on what theyve seen growing in the garden or the produce they see available at the store. Place the seeds from the butternut squash on the pan.
Add the wild rice cover the pot and allow to gently simmer for another hour. Add pumpkin squash thyme garlic and parsley. How to Make Autumn Harvest Soup.