Roasted Pumpkin Soup

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.

Serves: Four

Time: 50 minutes

Ingredients

  • 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


Method

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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