This comforting soup combines the rich flavors of pumpkin and white beans with warm spices like cumin and cinnamon. The addition of Manchego toasts adds a delightful crunch and cheesy finish, perfect for a cozy cold-weather meal.
Ingredients: 1 can 15 ounces pumpkin puree. 1 can 15 ounces white beans, drained and rinsed. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup heavy cream optional. 4 slices baguette. 1 cup shredded Manchego cheese.
Instructions: Put onion, garlic, cumin, cinnamon, salt, and pepper in a slow cooker. Add pumpkin puree and white beans. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Heavy cream can be added in the last 30 minutes of cooking if you want to. Meanwhile, heat up the broiler. Shred Manchego cheese and put it on top of the baguette slices on a baking sheet. About two to three minutes of broiling will melt and bubble the cheese. Put Manchego toasts on top of the hot bisque to serve.
Prep Time: 15 minutes
Cook Time: 240 minutes
Farm to Table Bakery
