Hearty Pumpkin Soup
Recipe Serves 6 people
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!
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