Soups & Stewsdeliciouslyella
Curried Pumpkin & Butter Bean Soup
Feeling the chill? You will love this warming autumnal soup. The butter beans add plant protein and create a comforting creamy texture; if you prefer, feel free to swap the pumpkin for sweet potatoes or butternut squash. Any leftovers freeze well, so consider cooking up a batch and enjoying it for a speedy mid-week lunch or dinner.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
📝 Preparation Steps
1
Place a large heavy-bottomed saucepan over medium–high heat and add a drizzle of olive oil. Add the onion, garlic, ginger and chilli and a sprinkle of salt and pepper. Cook, stirring frequently for 4–⏱️ 5 minutes, until softened and reduced.
drizzle of olive oilgarlic2 cloves
2
Add the pumpkin, cumin, coriander, turmeric, butter beans and vegetable stock; bring to a simmer. Leave to bubble gently, stirring occasionally for 30–⏱️ 35 minutes, until the pumpkin can easily be pierced with a fork.
pumpkin1 lbground cumin1 teaspoonground coriander1 teaspoonground turmeric0.5 teaspoonbutter beans8.5 oz
3
Blitz the soup, using either a NutriBullet, blender or hand blender, until smooth and creamy. Add the lemon juice, stir through and adjust the seasoning to taste. Serve with a dollop of plant-based yoghurt and top with a sprinkle of pumpkin seeds, if desired.
lemon1pumpkin1 lb
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...