Instructions
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1
Heat the olive oil in a sauté pan over medium heat.
2
Add the onion, carrot, celery, garlic and thyme and cook for or until the vegetables have softened.
3
Spoon the mixture into a food processor.
4
Add the beans and process until a smooth and pureed.
5
Spoon the mixture into a bowl.
6
Add the pumpkin, cream, egg and salt and pepper to taste.
7
Mix thoroughly to blend ingredients.
8
Spoon the mixture into a baking dish.
9
Mix the breadcrumbs and melted butter and sprinkle over the puree.
10
Can be made completely ahead.
11
Preheat the oven to 400 degrees and bake for or until the crust is golden brown and the puree hot.
12
Makes 4-6 servings
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