Pumpkin & Bean Soup

    1 hour 5 minutes

    Sweet and meaty, these sturdy members of the squash family boast high levels of beta-carotene. The content is higher if the pumpkin has been stored for several months.

    1 person made this

    Serves: 6 

    • 1/3 cup olive oil
    • 1 small bulb fennel, diced (5mm)
    • 1 small brown onion, diced
    • 2 cloves garlic, finely chopped
    • 1 stalk celery, diced
    • 5 cups chicken or vegetable stock
    • 300g pumpkin, peeled and cubed
    • 300g silverbeet leaves, coarsely chopped
    • 1 1/2 cups cooked cannellini beans
    • 3 tablespoons chopped celery leaves
    • 1 tablespoon fresh thyme leaves
    • Salt
    • Freshly ground pepper

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Heat the oil in a large saucepan over moderate heat. Add the fennel, onion, garlic and celery and sweat for 3 to 4 minutes, stirring. Add the stock and bring to the boil. Lower the heat and simmer for 15 minutes.
    2. Add the pumpkin and simmer for 5 minutes. Then add the silverbeet and the beans and simmer for a further 5 minutes. Add the celery leaves and the thyme and cook for 5 minutes. Season to taste with salt and pepper and serve with a drizzle of olive oil, if liked.

    Did you know?

    *Pumpkin seeds are high in iron, magnesium, zinc, phosphorus and potassium, all important health-improving minerals.
    *The large pumpkins that win prizes at country shows do not make good eating: the flesh is stringy and dry.

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