Pumpkins, squashes and gourds

Pumpkin, Chilli & Butterbean Soup

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

You will need:

• 1 small pumpkin, about 600g
• 1 tbsp olive oil
• 1 large onion, finely sliced
• 1 medium red chilli, de-seeded and roughly chopped
• 3x 300g packs of fresh vegetable stock
• 1/2 pack fresh coriander, chopped
• 420g can butterbeans, drained and rinsed
• 1/2 tsp salt and freshly ground black pepper

Method

Using a sharp knife cut the pumpkin in half and scoop out the seeds. Then peel and cut into small chunks.

Heat the oil in a large pan and cook the onion over a low heat for 5-6 minutes until soft.

Stir in the chilli and pumpkin and cook for another 2-3 minutes.

Pour in the stock, bring to a simmer and cook for 10-12 minutes until the pumpkin is tender.

Transfer to a blender and process a little at a time until smooth.

Return the soup to a clean pan. Stir in the coriander and butterbeans then bring back to a simmer for 2-3 minutes until hot. Season and serve.

Serves 4

Recipe kindly supplied by The Flower Shop

Continue the tour

Back up to: about cucurbits

More recipes:

Pickled Pumpkin
Pumpkin and Apple Soup
Pumpkin pie
Butternut Crunch
Pumpkin, Chilli and Butterbean Soup
Hubble Bubble Pumpkin Pot
Stuffed Munchkin Pumpkin with Pesto and Goat's Cheese
Gem Store Pasta

On to: cucurbit varieties