Christmas Pumpkin Bean Soup

Ingredients

• 400 g Cannellini beans
• 1 piece(s) Small onion
• 120 ml Water
• 425 g Pumpkin purée
• 240 ml Low-fat milk
• 60 ml Apple juice
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground ginger
• 1/4 tsp Ground black pepper
• 1/4 tsp Salt
• 2 cup Roasted pumpkin seeds
• 2 cup Dried cranberries
• 1/2 tsp Chopped fresh rosemary

Instructions

1. Blend cannellini beans, shallot, and water in a blender until smooth
2. In a large soup pot, add pumpkin purée, milk, apple juice, ground cinnamon, ground nutmeg, ground ginger, black pepper, and salt, and stir until well combined
3. Pour the bean purée into the pot and stir until evenly mixed
4. Simmer over medium-low heat until warmed through and the flavors meld, stirring occasionally
5. Ladle into bowls and top with roasted pumpkin seeds and dried cranberries; garnish with chopped fresh rosemary if desired

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