Pumpkin and white bean soup with pesto
3
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Add some extra minerals to your meal by adding cannellini beans to this pumpkin soup recipe. Wonderfully hearty and rustic, it’s packed with all the good stuff and tastes great!
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Celery
2 stick(s), chopped
Garlic
2 clove(s), crushed
Fresh thyme
2 tsp, chopped
Butternut pumpkin
1000 g, (1kg) chopped
Stock powder
2 tsp, vegetable variety
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Basil pesto
2 tbs
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.