Hearty Pumpkin Soup

Full of body and flavour this soup is very filling and satisfying, boasting 8g of fibre per serve. The addition of the cannellini beans is what boosts the fibre content also giving it a beautiful creamy texture. A divine choice on a cold winters night.

Course Main Course, Soup

Cuisine Gluten Free, Vegan, Vegetarian

Keyword cannellini beans, greek yoghurt, onion, potato, pumpkin, rosemary

Prep Time 15 minutes

Cook Time 10 minutes

Simmering time 30 minutes

Total Time 55 minutes

Servings people

Calories 275kcal

Ingredients

1 tbsp oil, olive
1 onion, brown finely chopped
1 clove garlic finely chopped
1 kg pumpkin skin removed and chopped into chunks
400 g potato, medium skin left on and cut into chunks
2 tbsp rosemary, fresh leaves removed from the sprigs
2 tbsp stock, powder, chicken vegetable stock powder for vegans, GF if required
1 can beans, cannellini, canned drained
100 g yoghurt, greek coconut or soy yoghurt for vegan option

Instructions

Heat the oil in a large saucepan. Add the onion and garlic and sauté them until the onion is soft.
Add the pumpkin and potato and toss with the onion for 1-2 minutes. Add enough water to just cover the vegetables and stir in the stock powder and fresh rosemary. Cover and bring to the boil.
Allow to simmer for 20 minutes. Add the cannelloni beans and simmer for a further 10 minutes. Remove from the heat and allow to cool. Using a blender or stick blender, process the soup until smooth and lump free.
Add 1 tbsp of yoghurt per bowl and sprinkle with cracked pepper before serving. Enjoy!

Notes

Whole foods: 88%

1 serve of this recipe provides:

½ serve carbohydrates
¼ serve protein
2 ¼ serve vegetables
½ serve fat

Nutrition