Pumpkins, squashes and gourds
Pumpkin, Chilli & Butterbean Soup
Preparation time: 15 minutes
You will need:
• 1 small pumpkin, about 600g
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
Continue the tour