500g pumpkin (or butternut squash), peeled, deseeded and chopped
2 tablespoons extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, diced
1 green pepper, diced
1 teaspoon dried basil
400g can vegetable soup
420g can pinto beans, drained
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 small baguette
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
85g Parmesan cheese, grated
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Method Prep:20min › Cook:40min › Ready in:1hr
Place the pumpkin or squash in a large pan with about 600ml (1 pint) water and bring to the boil. Reduce the heat and simmer for about 15 minutes until tender. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so that you have a fairly thin puree.
Heat the 2 tablespoons extra virgin olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.
Add the basil, canned soup and canned beans. Bring to the boil, stirring, and then simmer for 10 to 15 minutes. Stir in the pumpkin puree, lemon juice and parsley. Spoon the bean mixture into a baking dish.
To make the crust, cut the baguette into thin slices and brush with olive oil. Arrange on top of the bean mixture and scatter over the herbs and Parmesan.
Place the dish under a preheated hot grill for 4 to 5 minutes until the bread is golden brown and crisp.