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.
Janet Mitchell
Be the first to make this!
Ingredients
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
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- 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.
