This soup is a current favourite of Mr B & I. It’s a really nice thick soup for a cold winters day – we love it for lunch. It keeps and reheats really well if we make a big batch.
1 tablespoon of oil of choice (we use sunflower or coconut)
1 brown onion
1 garlic clove, minced
1 long red chilli, roughly chopped
1kg kent pumpkin, peeled and cut into 3cm pieces
400g can organic cannellini beans, drained and rinsed
4 cups home-made vegetable stock
2 tablespoons pepitas
coriander leaves, to serve
Step 1 – Preheat oven to 180 degrees. Put oil into saucepan and heat over medium-high heat. Cook onion, chilli and garlic for 5 mins, or until onion softens.
Step 2 – Add pumpkin and cannelloni beans. Stir to coat with onion mixture. Add stock and bring to the boil. Simmer for 15 minutes or until pumpkin is tender.
Step 3 – place pepitas on a tray lined with baking paper. Drizzle with a little oil and bake for 10 minutes or until toasted.
Step 4 – Mash pumpkin and beans until soup is nice and thick. Sprinkle with coriander leaves and pepitas, then serve.
** Another nice trick is to mix in some breadcrumbs. Gives the soup a really nice texture.