Ingredients
1
small pumpkin
1 tbsp olive oil
1 large onion,
finely sliced
1 medium red chilli,
deseeded and roughly
chopped
1 litre of Vegetable Stock
½ pack fresh coriander,
chopped
Large can of Butter Beans,
drained and rinsed
Salt and
freshly ground black
pepper to taste
Instructions
1.
Using
a sharp knife, cut the pumpkin in half and scoop
out the seeds. Then peel
and cut into small chunks.
2.
Heat
the oil in a large pan and cook the onion over a low
heat for 5-6 minutes until soft. Stir
in the chilli and pumpkin and cook for another 2-3 minutes.
3.
Pour
in the stock, bring to a simmer
and cook for 10-12 minutes until the pumpkin is tender.
Transfer to a food
processor and blend until smooth.
4.
Return
the soup to the pan. Stir in the coriander and butter beans, then bring back to
a simmer for 2-3 minutes until hot.
5.
Season
and serve.