Description
There’s nothing quite like a steaming bowl of curried pumpkin bean soup to warm your soul. This dish is a perfect blend of comforting, creamy pumpkin, protein-packed beans, and aromatic curry spices, creating a hearty and nourishing meal in one bowl.
Ingredients
Scale
- 1.5kg (3lbs) kabocha squash or similar pumpkin
- 30ml (2 tbsp) olive oil
- 1 medium onion, peeled and roughly chopped
- 240g (1 14oz can) cooked butter beans, drained
- 12g (2 tbsp) curry powder
- 400ml (1 14oz can) coconut milk
- 750ml (3 cups) vegetable stock
Instructions
- Preheat the oven to 180°C/fan 160°C/355°F/gas mark 4. Halve the pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish. Bake, uncovered, for 30-45 minutes, or until fork tender. When it is cool enough to touch, discard the seeds. Scoop out the flesh and set it aside.
- Meanwhile, heat the oil in a large pot. When the mixture starts sizzling, add the onion and fry gently until softened and translucent, which should take about 8 minutes.
- Tip in the pumpkin, butter beans, coconut milk and vegetable stock.
- Turn up the heat and let the contents start boiling. Lower the heat until a simmering point is reached and cook for 10 minutes, or until the onions are completely cooked.
- Transfer the contents in batches to a food processor and blend until desired consistency. I prefer my soup to be silky smooth.
- Garnish to your heart’s content and serve immediately. Enjoy!
- Prep Time: 15
- Cook Time: 60
Nutrition
- Calories: 316
- Sugar: 7g
- Fat: 19g
- Saturated Fat: 13g
- Fiber: 7g