Hearty bean and pumpkin soup

    (65)
    50 min

    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!


    59 people made this

    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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    Reviews & ratings
    Average global rating:
    (65)

    Reviews in English (55)

    by
    37

    I found this exact recipe on Recipezaar and love it! Although that recipe did not call for cilantro - it called for 1 tsp. curry, 1 1/2 tsp cumin and 1/2 tsp cayenne - I would knock the cayenne back to 1/4 though...it was pretty spicy!! And I made it with fresh pumpkin - takes a little time to cut, peel, boil and mash the pumpkin - but tasted great and a nice way to use pumpkins this fall!  -  06 Oct 2008  (Review from Allrecipes US | Canada)

    by
    27

    This sounds great, I like to use grated ginger (fresh) with pumpkin or winter squash. A hint about cooking fresh pumpkin: cut in half scoop out the seeds (bake and eat the seeds) then place on oven safe pan with 1/2 inch water and roast in a 300 degrees till tender, brings out the flavor and when cooled a bit you just scoop out the pulp, NO PEELING! works for me every time.  -  10 Oct 2008  (Review from Allrecipes US | Canada)

    by
    25

    This is a great soup with a few changes for my family. We used white beans, no corn, and with the suggestions of others added,1/2 tsp more cumin, 2 tsp fresh ginger, 2 tsp curry powder, and almost a 1/2 tsp of cayenne pepper. Very tasty!  -  10 Oct 2008  (Review from Allrecipes US | Canada)

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