Pumpkin and white bean soup with pesto
1 medium, finely chopped
2 individual, chopped
2 clove(s), crushed
2 tsp, chopped
pumpkin, butternut, raw
1000 g, (1kg) chopped
2 tsp, vegetable variety
canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
- Heat oil in a saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and thyme and cook, stirring, for 1 minute.
- Add pumpkin, stock powder, 4 cups (1L) boiling water and beans and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until pumpkin is very tender. Set aside to cool slightly.
- Using a stick blender or food processor, process soup in batches until smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, for 5 minutes or until heated through. Serve with pesto.