This delicious soup made with pumpkin and served with hot crusty bread is ideal for an autumnal lunch or dinner.
Yield: Serves 6
Image: The White Hart Fyfield
- 1kg pumpkin, skinned and de-seeded
- 3 shallots, peeled and chopped
- 4 tbsp olive oil
- 550ml chicken stock (or vegetable stock if desired)
- 800g tinned butterbeans, rinsed and drained
- Bunch flat leaf parsley, chopped
- Bunch coriander, chopped
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- Sea salt and black pepper
- 4 tbsp Greek or natural yoghurt
- Roasted pumpkin seeds
- Warm flat breads
- Chop the pumpkin flesh into 5cm cubes. Heat the olive oil in a large saucepan and add the pumpkin, shallot, garlic and some seasoning. Stir over a high heat for 10 minutes until the pumpkin cubes are lightly caramelised and soft. Add the spices and stir over the heat for another couple of minutes.
- Pour in the stock to cover the pumpkin and bring to a simmer. Cook for 10 minutes, then remove from the heat and leave to cool slightly. While still hot, puree the mixture in a blender until smooth and creamy.
- Return the puree to the pan and bring to a simmer. Tip in the butterbeans and chopped herbs (saving some of the coriander for garnish). Place over a medium heat for 2-3 minutes until the beans are hot. Taste and adjust the seasoning.
- Serve the soup in warm bowls. Add a spoonful of yoghurt, the remaining chopped coriander and some roasted pumpkin seeds. Serve with warm flatbreads.