Pumpkin and Bean Soup

Ingredients

Scaled for your household (4 portions) · original serves 4

• Delica pumpkin1 kg
  Whole weight before peeling and deseeding.
• Cooked cannellini beans500 g
  Drained weight.
• Brown onion70 g
• Vegetable stock700 g
• Extra virgin olive oilto taste
• Saltto taste
• Black pepperto taste

Method

1. 1

   Peel and deseed pumpkin; dice the flesh. Chop onion and sauté both in oil for five minutes.

2. 2

   Add stock and simmer for 20–25 minutes until pumpkin is soft. Remove from heat and blend part of the pumpkin to thicken the soup.

3. 3

   Stir in drained beans and season. Loosen with more stock if needed; serve with oil and pepper.