Pumpkin & White Bean Soup
Author: Nadia Felsch
Prep time:
Cook time:
Total time:
yield: 4
- 500g butternut pumpkin
- 1 small brown onion
- 1 small leek, white part only
- 1⁄4 cup parsley leaves (+ 2 tablespoons to serve)
- 1 garlic clove
- 15g premium unsalted butter
- 1 tablespoon olive oil
- 750ml quality chicken stock
- 2 cans quality butter or cannellini beans, drained and rinsed
- Salt & pepper to taste
- Peel pumpkin, remove seeds and roughly dice
- Slice onion and leek
- Finely chop parsley, set aside
- Heat butter & oil in a large saucepan on med-high heat
- Add onion & leek, cooking for a few minutes until fragrant and softened
- Crush garlic into pot, cooking for a few minutes
- Add pumpkin, stock & bring to boil
- Season to taste, add 1⁄4 cup parsley, lower heat and simmer for 20 minutes until pumpkin is soft
- Remove from heat, allow to cool slightly
- Add beans and whizz with hand blender until smooth
- Serve with fresh parsley and optional crusty sourdough bread or allow to cool and refrigerate/freeze
Butter beans can be substituted with cannellini beans.
A blender can also be used for this recipe though note that you may need to do so in batches
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/07/15/pumpkin-white-bean-soup/
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