Hearty bean and pumpkin soup

    Hearty bean and pumpkin soup

    30saves
    50min


    59 people made this

    About this recipe: This hearty pumpkin soup calls for pumpkin puree, but feel free to use the same amount of fresh pumpkin. Likewise, use any type of bean - black, pinto and borlotti beans would also work well in this recipe!

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 red pepper, chopped
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 400g pumpkin puree
    • 1 (400g) tin cannellini beans, rinsed and drained
    • 1 (330g) tin sweetcorn, drained
    • 500ml chicken stock
    • 1/3 (600g) jar passata
    • 1 tablespoon finely chopped fresh coriander
    • salt and freshly ground black pepper to taste
    • 1 (200ml) pot crème fraîche (optional)
    • handful chopped fresh coriander, for garnish (optional)

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the olive oil in a saucepan over medium heat. Stir in the red pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
    2. Pour in the pumpkin puree, beans, sweetcorn, chicken stock, passata and 1 tablespoon coriander; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
    3. Garnish each bowl of soup with a dollop of crème fraîche and additional coriander, if desired.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    Tip:

    Make this soup vegetarian by using vegetable stock or water instead of chicken stock.

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