Find your recipes and restaurants here

Pumpkin and black-eyed bean soup

recipe, vegetables, soup

Ingredients 11
Servings 6
Time 00:15


  • 1
    black-eyed beans
  • 1.5
    pumpkin, unpeeled, cut into wedges
  • 1/4
  • 2
    brown sugar
  • 2
    cinnamon sticks
  • 2
    onions, chopped
  • 1
    vegetable stock
  • 1
    bay leaf Sea salt and black pepper
  • cream
  • coriander leaves



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

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



Read more on: recipe  |  vegetables  |  soup

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.