Pumpkin, Chilli and Butter Bean Soup

Pumpkin tastes superb in this soup but you could also try using a squash, such as kabocha or butternut.

• Vegetarian

Preparation time :	15 minutes
Cooking time :	30 minutes
Total time :	45 minutes

Serves: 4

Ingredients

1 small pumpkin, about 600g
1 tbsp olive oil
1 large onion, finely sliced
1 medium red chilli, deseeded and roughly chopped
3 x 300g tubs Joubère Fresh Vegetable Stock
½ pack fresh coriander, chopped
420g can Waitrose Butter Beans, drained and rinsed
½ tsp salt and freshly ground black pepper

Method

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 blender or food processor and whizz in batches until smooth.
4. Return the soup to a clean pan. Stir in the coriander and butter beans, then bring back to a simmer for 2-3 minutes until hot. Season and serve.