Pureed Pumpkin, Parsnips, and Cannellini Beans

4 tbsp          Butter
1/2 cup        Chopped carrots
1/2 cup        Chopped leek
1/2 cup        Chopped celery
1 tsp            Chopped garlic
1                   Bay leaf
4 cups         Chopped pumpkin
2 cups         Chopped parsnips
1/4 cup        Chicken broth
2 cups         Canellini beans, cooked and drained, (or use canned beans)
2                  Eggs
1/4 cup        Heavy cream
                    Salt and freshly ground pepper
1/4 cup       Grated Swiss cheese

In 2 tbsp of the butter, cook carrots, leeks, and celery until wilted, 5-10 mins. Add garlic, bay leaf, 1 tsp salt, pumpkin, parsnips, and broth. Bring broth to a simmer, cover, and cook over very low heat, stirring occasionally, until pumpkin and parsnips are tender, approx. 15 mins. Add beans. Cook 5 mins longer. Remove cover, and cook over high heat, stirring, to evaporate any moisture in the pan.

Puree vegetables. Beat the eggs and cream; beat into pumpkin mixture; season to taste. Pour into a buttered med. casserole dish, sprinkle with cheese, and dot with remaining butter. Bake in a preheated 425 deg F oven for 20-25 mins or until puree is heated through.

Submitted By: Cathie Allen