Hearty bean and pumpkin soup
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
- 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.
- 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.
- 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:
(68)
Reviews in English (58)
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)
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)
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)