Ingredients
- 1 kg fresh pumpkin, skinned and cut into even sized pieces (Rosedale Orchard)
- 390g cooked and drained black or kidney beans
- 1 cup drained tinned tomatoes, chopped
- 1 onion, diced
- 1 leek, washed and sliced thinly (Oamaru Organics)
- 4 garlic cloves, minced
- 1 ½ Tbsp ground cumin
- 1 Tbsp ground coriander
- Pinch dried chilli flakes
- ½ tsp freshly ground black pepper
- 50g butter
- 4 cups beef stock or vegetable stock
- 2-3 Tbsp red wine or sherry vinegar
- To serve - sour cream
PUMPKIN AND BLACK BEAN SOUP
Method
- In a food processor coarsely puree beans and tomatoes
- In a large heavy-based pot, add the butter and cook the onion, leek, garlic, chilli flakes and cumin, coriander over moderate heat, stirring until onion has softened and beginning to brown
- Add the pumpkin and broth and season lightly
- Cook until the pumpkin is very soft about 20 – 30 minutes
- Using a masher lightly mash the pumpkin so it becomes more of a puree and has thickened the soup
- Stir in coarse bean puree and simmer, uncovered for 25 minutes, or until thick enough to coat the back of a spoon
- Just before serving, add vinegar and simmer soup, stirring, until heated through
- Season soup with salt and pepper and a generous blob of sour cream
Comments
The addition of beans and a little spice really brings this soup to life!
Serves 4-5
Thanks to ROSEDALE ORCHARDS for providing the pumpkin used in the demonstration
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