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Roasted pumpkin and borlotti bean soup

Roasted pumpkin and bean soup

2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Red onion

1 medium, finely chopped

Korma paste

1½ tbs

Pumpkin

1000 g, roasted

Canned borlotti beans, rinsed, drained

230 g, (1 x 400g can)

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add pumpkin, beans and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.
  3. Using a food processor or stick blender, process soup until smooth (add extra water if you prefer a thinner consistency). Season with pepper. Return soup to medium heat and cook, stirring, until heated through. Serve.

Notes

SERVING SUGGESTION: Chopped fresh coriander and wholegrain bread (contains gluten). TIPS: Korma curry paste is a mild Indian-style curry paste. Find it in the Asian or Indian food section of most supermarkets. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat soup in the microwave or in a saucepan on the stovetop, adding a little extra water if too thick. Add it: ¼ cup (60ml) light coconut milk to soup in Step 3. Swap it: Korma curry paste for Thai red curry paste.

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