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.