With white beans, our Roasted Pumpkin Soup is full of fibre and flavour.
With white beans, our Roasted Pumpkin Soup is full of fibre and flavour. Enjoy with some crusty sourdough bread and a green salad to have yourself a complete meal.
Time: 50 minutes
- 1 425g can white beans, rinsed and drained
- 1 small onion
- 1 cup water
- 1 425g pumpkin, peeled and chopped
- olive oil, to coat
- 1 cup of chicken stock
- 1⁄2 teaspoon dried thyme
- salt and pepper, to taste
Preheat oven to 180°C and line an oven tray with baking paper. Coat pumpkin pieces with olive oil and bake for 30 minutes or until soft. Mash and set aside. In a blender, puree the white beans, onion and water. Add the bean puree to a large saucepan with the mashed pumpkin, stock and thyme. Cover and cook over low heat for 10 minutes until warmed through. Serve with crusty sourdough bread and a side garden salad.
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