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    Pumpkin, Chilli and Butter Bean Soup

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    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 45 minutes

    Serves: 4


    • 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


    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.

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