Pumpkin and bean soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 400 g cans canellini | |
| 1 | tablespoon | Finely chopped fresh sage |
| 2 | Whole garlic cloves; plus 2 garlic | |
| ; cloves, finely | ||
| ; chopped | ||
| 2 | Fresh thyme sprigs | |
| 1 | 2 kilograms pumpkin or butternut squash | |
| 3 | tablespoons | Olive oil |
| 2 | Onions; finely chopped | |
| 2 | Carrots; finely chopped | |
| 2 | Celery sticks; finely chopped | |
| 2⅜ | litre | Vegetable or chicken stock |
| Salt and freshly ground black pepper | ||
Directions
Parsley puree (see recipe) and rustic bread, to serve Preheat the oven to 230C/475F/Gas 9. Cut the pumpkin or squash into wedges, not more than 7.5cm/3in thick and scoop out the seeds using a large spoon. Brush all over using one tablespoon of the oil and place them in a roasting tray with whole garlic cloves and thyme sprigs. Season generously and roast on a high shelf in the oven to roast for about 45 minutes or until softened and caramelised.
Heat the remaining two tablespoons of the oil to a large pan. Add the remaining sage and chopped garlic, the onions, carrots and celery and cook for 10-15 minutes until softened but not browned. Pour in the stock and bring to the boil, then season and simmer for 20 minutes until the vegetables are tender.
Leave the pumpkin to cool, then scoop out the flesh - you should have about 1kg/2lb in total and add to the pan. Simmer for another few minutes until the pumpkin is tender and has started to collapse. Whizz the soup to a puree with a hand blender, then add the beans, season to taste and re-heat gently. Ladle into bowls and top with a teaspoonful of the parsley puree.
Serve hot with some of the bread.
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