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.
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.