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Creamy pumpkin and butterbean soup

Creamy and hearty, this dairy free soup is rich and satisfying.

Ingredients

  • 1 small pumpkin or 650-700g leftover uncooked pumpkin
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 large onion, peeled and diced
  • 2 tsp ground coriander, plus extra to serve (optional)
  • 1 litre vegetable stock, made from 2 cubes
  • 420g can butterbeans, rinsed and drained
  • 4 thick slices bread
  • salt and pepper

Method

  1. Cut the pumpkin flesh into 2cm chunks. Peel and roughly chop one of the garlic cloves.
  2. Heat 1 tbsp of oil in a large pan and cook the onion over a low heat for 10 minutes until soft. Stir in the coriander, chopped garlic and pumpkin. Cook for 2-3 minutes.
  3. Pour in stock, bring to a simmer and cook for 10-12 minutes until the pumpkin is tender. Add the butterbeans, then transfer to a blender or food processor and whizz in batches until smooth. Return the soup to a clean pan and bring back to a simmer for 2-3 minutes until hot.
  4. Meanwhile, toast the bread until golden. Cut the remaining garlic in half and rub lightly over each slice. Drizzle with a little oil and cut into fingers. Season to taste, ladle into bowls, drizzle with the remaining oil and ground coriander. Serve with the garlic toasts.

Goes well with...

Santerra Spanish Tempranillo

Santerra Spanish Tempranillo

"A fantastic ripe, juicy mouthful. Full of blackberry & chocolate flavours"

Perfect with..."Ideal with ham, light meats or Spanish omelette"

Grape:
Tempranillo
Country:
Spain
Price:
Under £5
Region:
Utiel Requena
Decanter World Wine Awards 2011 CommendedInternational Wine Challenge 2011 Commended
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4 Serves 4 people
15 Preparation time of 15 mins
30 Cooktime for 30 mins
170
Calories
8.5%
4g
Sugar
4.4%
5g
Fat
7.1%
0.8g
Saturate
4%
1.9g
Salt
32%
of your Guideline Daily Amount (GDA)

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