Spiced Pumpkin and Butter Bean Soup
1 onion, peeled and chopped
1 clove garlic, peeled and chopped
10mls (1 dessertspoon) olive oil
150g pumpkin flesh, cut into cubes
250mls vegetable stock
Pinch of ground nutmeg
Pinch of ground cumin
Pinch of chilli powder
50g cooked butter beans
Freshly milled black pepper
1 tblsp chopped parsley
• In a soup pan, heat oil and sauté onions and garlic.
• When the onions are soft, add pumpkin and cook for 5 minutes over a medium high heat.
• Add stock and reduce heat to a simmer. Cook for approximately 10minutes until the pumpkin is soft.
• Liquidise soup. Adjust consistency if required by adding a little hot water and add remaining ingredients. Heat through and season to taste.
Serves 2. Optional – garnish with a swirl of natural yoghurt.