Pumpkin and black-eyed bean soup

Recipe from: 14 October 2015
recipe, vegetables, soup

Ingredients 11
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1
    cup
    black-eyed beans
  • 1.5
    kg
    pumpkin, unpeeled, cut into wedges
  • 1/4
    cup
    butter
  • 2
    Tbs
    brown sugar
  • 2
    cinnamon sticks
  • 2
    onions, chopped
  • 1
    l
    vegetable stock
  • 1
    bay leaf Sea salt and black pepper
  • TO SERVE:
  • cream
  • coriander leaves
 

Method

00:15
 

Preheat oven to 200°C.

Soak beans in water overnight. Drain, rinse and cook according to packet instructions. Drain again and set aside.

Place pumpkin in a roasting pan, dot with butter, sprinkle over sugar, add cinnamon sticks and roast for 30–40 minutes or until cooked through and browned.

Remove pumpkin from oven, set aside and allow to cool before removing skin. Sweat onions in a little butter, then add cooked pumpkin to the pot. Cover with stock, add bay leaf and simmer for 20 minutes.

Allow to cool slightly, remove bay leaf then blend until smooth. Return to the pot. Season and stir through the beans.

Text and image:Fairlady


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Read more on: recipe  |  vegetables  |  soup
 

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