Cream of pumpkin soup with white beans and preserved lemon

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Between or after the holidays, you may need a calorie break! So a homemade soup in the evening is pretty good and always good! This time I propose a pumpkin, white bean and lemon confit soup with salt. The whole thing gives a very unusual taste, but quite delicious if the lemon is well dosed. With a little bit of cumin, it becomes particularly tasty. The beans give a nice consistency and creaminess, which makes me go without cream for once!

Recette du VELOUTÉ DE POTIMARRON, HARICOTS BLANCS ET CITRON      CONFIT :

• 1 organic pumpkin of 1kg
• 4 tablespoons of olive oil
• 1 onion
• 7 cloves of garlic
• 1.5 to 2 liters of water
• 400g of cooked white beans (canned for example)
• 1 lemon candied in salt or more
• 1/2 teaspoon cumin powder
• salt pepper

Instructions : 

For this recipe, take an organic pumpkin, because we will cook it and eat it with the skin.

Open the two and remove the seeds. Cut it into pieces.

Put the chopped onion with the peeled garlic cloves in the olive oil.

Let it brown for 5 minutes.

Add the pumpkin.

Pour in water and cooked white beans.

You can add one or two lemons preserved in salt. I suggest you start with one to see what it tastes like. I just remove the seeds and cut them in half (flesh and skin).

Hop in the soup.

Let it cook for 20 minutes and then blend finely with an immersion blender.

I add a little cumin powder.

Mix well, salt and pepper to taste. Be careful because the lemon is already very salty.

One last mix and that’s it. If the soup is too thick, add water until you reach the desired consistency.