Pumpkin FALL Soup

Pumpkin FALL Soup

1 cup cooked white beans (navy or cannelliini beans)

2 fuji apples Cone#3

2 onions cone #2

Sea salt and pepper to taste

1 small pumpkin or kabocha pumpkin(seeds removed cone #3)

4 stalks celery cone#5

4 cloves garlic crushed

2 carrots cone #4

1/2 small savoy cabbage cone #4

2 vegetarian broth cubes & water

Cook the beans.

Sauté celery & onions in 7qt pan -Add all the prepared vegetables and broth excepting the cabbage, and simmer them gently for about 20 minutes medium click low, or until they are cooked and soft. Add the shredded the cabbage for the last 5 to 8 minutes.

For a creamy soup add a container of –tofu sour cream. At last minute – stir well and serve.