Monday, March 24, 2008

Pumpkin and Butter Bean Soup Recipe



Pumpkin and Butter Bean Soup topped with diced fried bacon.

Butter beans thicken this spicy pumpkin soup and impart a creamy consistency.

We purchased 1kg of butternut pumpkin to yield the 750g of peeled, deseeded pumpkin used in this recipe.

Serves 4-5.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

20ml (1 tablespoon) oil
1 1/2 medium onions, peeled and finely diced
3 medium cloves garlic, peeled and crushed
1 teaspoon ground cumin seeds
3/4 teaspoon curry powder
1/4 teaspoon salt, or to taste
Pepper, to taste
750ml (3 cups) vegetable stock
750g peeled, deseeded butternut pumpkin* cut into 2cm cubes
400g can butter beans, drained and rinsed (this should yield about 230g butter beans)

Heat oil in a large saucepan over medium-high heat. Add onion and cook for two minutes, stirring occasionally. Reduce heat to medium and cook for a further three minutes or so, until onion has softened but not browned.

Add garlic, cumin, curry powder, salt and pepper to the saucepan. Cook, stirring constantly, for about 50 seconds until spices are fragrant but garlic has not browned. © exclusivelyfood.com.au

Add stock, pumpkin and beans to the saucepan.

Increase heat to high and bring mixture to the boil. Cover saucepan (have the steam vent on the lid open), and reduce heat so that the mixture is simmering. Simmer for about 30 minutes, until pumpkin is very soft.

Puree mixture with a stick blender until smooth, and then serve or store. Alternatively, set soup aside to cool for about 10 minutes, and then puree in a blender in batches. When pureeing hot soup in a blender, we have the blender no more than one third full. We leave the lid plug out, cover the hole in the lid with a few paper towels or a clean tea towel, and hold the lid down while pureeing. Reheat soup and serve, or store until required.

The soup can be reheated in a saucepan over medium heat, stirring constantly, or in the microwave.

Serve the soup in warm bowls with crusty bread.

Store in an airtight container in the refrigerator or freezer. When freezing the soup, we freeze it in single-serve portions.

*Butternut pumpkin is also known as butternut squash.
© www.exclusivelyfood.com.au


12 Comments:

Anonymous Anonymous said...

I made it the day i got and it was very very nice .. i should have put a little more salt in but hey i just added it later anyway

29/3/08 9:16 pm  
Anonymous MaryJ said...

Well this recipe satisfied my hankering for pumpkin soup!
It's very quick and easy!
Will definately be making this again. Thanks for another great recipe.

9/4/08 9:43 pm  
Blogger kejkej said...

Fantastic easy recipe. I added more garlic than listed and also added some potatoes. Have made this twice already! I've frozen individual portions and I'm currently very much enjoying pumpkin soup for my lunches. Thanks once again for a great recipe.

10/4/08 11:55 pm  
Anonymous Anonymous said...

I made this tonight and it got the big 'thumbs up' from the family. I will definitely be adding this recipe to my repertoire. Soooo easy and the garlic, cumin and curry powder give it a lovely delicate flavour.

30/4/08 8:29 pm  
Anonymous Anonymous said...

This was a great tasty pumpkin soup recipe, I also added potato as I lost some of the beans down the sink.

7/5/08 10:58 am  
Blogger Catro said...

I love soup at the best of times and this soup recipe is no exception. Extremely tasty and light on the palate. More soup recipes please!!!

28/9/08 9:37 pm  
Anonymous Anonymous said...

what exactly is buttered beans? i have fresh beans, does it mean i have to cook them first on butter?

6/2/09 9:58 pm  
Blogger Amanda and Debbie said...

Butter beans are a type of bean. Please see this webpage for more information.

6/2/09 11:48 pm  
Anonymous Anonymous said...

This dish is easy and cheap to make and on top of that is yummy!

Thanks Mandy

1/3/10 3:52 pm  
Anonymous JanK said...

I have been making this soup in preference to any other pumpkin recipe. I love the spiciness of the cumin and curry powder, and with no added cream, it is so healthy. Thanks for a great recipe.

10/5/11 7:45 am  
Anonymous Kim said...

I have made this following the recipe and it was really impressive. The last few times I used sweet potato (lower GI)instead of pumpkin and also a few potatoes (totalled about 900g). It is so healthy, tasty and filling. Great to freeze for a lovely lunch on winter days.

9/6/11 8:52 pm  
Anonymous Anonymous said...

How many serves will this make? And how long will it keep in the fridge?
Thanks!

27/5/12 8:03 am  

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