Ingredients Jump to Instructions ↓

  1. 1kg wedge of cooking pumpkin (about 750g peeled weight)

  2. 4 tbsp olive oil

  3. 1 banana shallot (or 3 regular ones), peeled and chopped

  4. 2 garlic cloves, peeled and finely chopped

  5. sea salt and black pepper

  6. 1 tsp paprika

  7. 1 tsp ground ginger

  8. 1 tsp ground cumin

  9. 1 tsp ground turmeric

  10. 500600ml hot chicken stock

  11. 2 x 400g tins butter beans, rinsed and drained

  12. bunch of flat leaf parsley, chopped

  13. bunch of coriander, chopped

  14. 4 tbsp natural or Greek yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. Remove the skin from the pumpkin, discard the seeds and roughly chop the flesh into 5cm cubes. Heat half the olive oil in a large saucepan and add the pumpkin, shallot, garlic and some seasoning. Stir over a high heat for 10 minutes until the pumpkin cubes are lightly caramelised and soft. Add the spices and stir over the heat for another couple of minutes.

  2. Pour in the stock to cover the pumpkin and bring to a simmer. Cook for 10 minutes, then remove from the heat and leave to cool slightly. While still hot, purée the mixture in a blender until smooth and creamy. (You may need to do this in two batches.)

  3. Return the purée to the pan and bring to a simmer. Tip in the butter beans and chopped herbs. Place over a medium heat for 23 minutes until the beans are hot. Taste and adjust the seasoning.

  4. Ladle the soup into warm bowls and add a spoonful of yoghurt. Serve with plenty of warm flat breads.


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