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!
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)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Make this soup vegetarian by using vegetable stock or water instead of chicken stock.