Rippin pumpkin soup
Look! I made pumpkin soup!
Been busy PhDing lately, so not much leisure time for the sewing and knitting. But there’s always time for cooking and eating. Especially quick and simple made up meals.
Here’s my most recent incarnation of pumpkin soup, a simple Stef invention, naturally with a decent balance of fibre, protein, carbs and other nutrients 🙂
Stef’s pumpkin bean soup
Makes 4 bowlfuls
1kg pumpkin (I used Kent)
1 brown onion
1/3 – 1/2 cup olive oil (preferably Ashbolt)
Few sprigs of rosemary
1 can cannelini or white beans
1 litre vegie stock
Preheat oven to 200 degrees C. Deseed and chop pumpkin into chunks, with or without skin. Cut onion in half with skin on. Plonk in baking dish and coat with oil and rosemary leaves.
Bake for 45 mins to an hour depending on how large your chunks are, until cooked through or golden. The longer the better, but if impatient like me you can finish cooking in the pot.
Plonk the peeled pumpkin and onion in a pot with the stock and cannelini beans, reserving the rosemary oil. Bring to a simmer and cook 5 mins or so. Stick in a blender, whoozher, food processor, whatever and puree until smooth.
Serve with the olive oil drizzled on top, and fresh chewy baguette.