Description
Winter Pumpkin and Bean Soup is the ultimate comfort food for cold winter days. Whether you enjoy it as a light meal or as a starter, this soup will keep you cosy and satisfied throughout the winter season.
Ingredients
Units
Scale
- 2 tablespoons Olive oil
- 30g Butter
- 1 Brown onion, finely chopped
- 1 Leek, trimmed and sliced
- 1 Long red chili, halved lengthwise, seeds removed and finely chopped
- 2 cloves Garlic, peeled and crushed
- 900g Pumpkin, peeled and cut into small cubes
- 1.5 liters Vegetable stock
- 800g canned Cannellini beans, rinsed and drained
- 1/2 cup Basil, leaves picked and finely chopped
- 1/4 cup Parsley, finely chopped
- 4 Crusty bread slices, for serving
Instructions
- Heat the oil and butter in the saucepan over medium heat, add onion and leek and cook for 2-3 minutes or until softened.
- Add chilli and garlic and cook 1 minute further.
- Add pumpkin and stock, bring to boil, then simmer on low for 15 minutes or until pumpkin is soft. Remove from heat and allow to cool slightly.
- Add half the beans to the pumpkin and stock and blend/mash in batches until smooth. Return to pan with remaining beans and heat through. Stir in basil and parsley and season.
- Serve soup with warm crusty bread and butter if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Blended
- Cuisine: Australian
Nutrition
- Serving Size: 935g
- Calories: 524
