Pumpkin, leek & white bean soup with freekeh

Name: Pumpkin, leek & white bean soup with freekeh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 large leeks, trimmed; 4 tbsp extra virgin olive oil, plus extra to serve; 1 onion, finely chopped; 1 stick celery, diced; 2 cloves garlic, grated to a purée; 1 tsp cayenne pepper, to taste; 2 tsp ground cumin; 1 tsp ground ginger; ½ stick cinnamon; 650 g pumpkin or squash, peeled, deseeded, and cut into 2cm cubes; 1.2 L chicken stock; 2 tbsp tomato purée; 85 g freekeh, rinsed; 400 g can haricot or cannellini beans, drained; 25 g pack coriander, leaves chopped; 25 g pack flat leaf parsley, leaves chopped; 300 g Greek yogurt

Diana Henry says soup is a celebration of the basic. Most people don’t know how good soup can be, but if you season it properly – and the spicing is important in this pumpkin soup as well – you can show them.

0 out of 5 stars(0) Rate this recipe

HealthyHigh fibre3 of your 5 a day8 plant varieties

Serves6
CourseLunch
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 large leeks, trimmed
4 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 stick celery, diced
2 cloves garlic, grated to a purée
1 tsp cayenne pepper, to taste
2 tsp ground cumin
1 tsp ground ginger
½ stick cinnamon
650g pumpkin or squash, peeled, deseeded, and cut into 2cm cubes
1.2 L chicken stock
2 tbsp tomato purée
85g freekeh, rinsed
400g can haricot or cannellini beans, drained
½ x 25g pack coriander, leaves chopped
¼ x 25g pack flat leaf parsley, leaves chopped
300g Greek yogurt

Remove the outer leaves from the leeks. Cut the rest into rounds about 2cm thick and wash thoroughly. Heat the oil in a large, heavy-based saucepan and add the onion and celery. Cook over a medium heat for 5-6 minutes, until the vegetables are softening, then add the garlic and the spices and cook for 1 minute more.
Stir in the leeks and pumpkin or squash with 75ml water. Season. Turn the heat down low and cook for about 10 minutes to sweat the vegetables in the oil and water and extract as much flavour as possible.
Add the stock, tomato purée and freekeh. Bring the soup to a simmer and cook for 20 minutes, covered, until the freekeh is tender and the pumpkin is soft but not falling apart. Add the beans and gently heat through. Stir in most of the herbs. Spoon some yogurt on top of each bowlful. Drizzle over some oil and the remaining herbs, then serve with the remaining yogurt on the side.

Typical values per serving when made using specific products in recipe