This soup is one of my favourites. Perfect for a winter dinner or easy and healthy lunchtime meal. There is no need to use oil when frying your onion, just follow the instructions in the recipe. (It’s so liberating and important to learn to cook without oil so I’ll be sure to keep giving you recipes like this.)

This recipe is super family friendly and freezes well too if you want to make a double batch and save some for later.

Enjoy!

 

 

Pumpkin + Butterbean Soup

Ingredients

  • 1 1/2 medium onions (peeled and finely diced)
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 3/4 tsp curry powder
  • 1/4 teaspoon salt
  • 3 cups vegetable stock
  • 750 gm of peeled, deseeded butternut pumpkin
  • 1 can of butter beans (drained and rinsed)

Instructions

  1. Heat pot/pan to high heat
  2. Add onion and garlic and sauté for 2 mins until fragrant and browning
  3. Add cumin, curry powder and salt and 1 tablespoon of water and stir until onions are coated
  4. Add stock, pumpkin and butter beans to the pan
  5. Keep heat on high and bring mixture to the boil
  6. Cover saucepan and reduce heat
  7. Simmer for approx 30 mins until pumpkin is soft
  8. Puree mixture in blender until smooth and serve soup with wholemeal sourdough
http://annachisholm.com/2017/06/pumpkin-butterbean-soup/

image thanks to Medibank

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