pumpkin, butternut & white bean soup

i love a rich, smooth, hearty soup that brings warmth and total enjoyment. this simple version of a very tasty vegetarian meal is exactly what i had in mind on this rainy winters’ day. the squeeze of lime juice lifts and enhances all the flavours. the toasted pumpkin seeds brings not only crunch but a smoky, toasty aroma and taste and the fresh coriander leaves and avocado adds balance. and freshness.
it was moreish. and a fresh ciabatta with loads of butter will kick this soup off the charts!

ingredients | serves 6
2 tbs olive oil
2 tbs butter
1 onion, chopped
3 garlic cloves, chopped
300g pumpkin, cubed
300g butternut, cubed
1 tin chickpeas
1 tin cannellini beans
2lt chicken or vegetable stock
1/2tsp ground cumin
1/2tsp chilli flakes (optional)
1/4tsp ground coriander
2tbs brown sugar
juice of 1 lime
salt, to taste
black pepper, to taste
1/4c fresh cream
avocado, cut into blocks (garnish)
crumbled feta (garnish)
pumpkin seeds, toasted (garnish)
fresh coriander leaves

heat butter and oil in a large pot. add the onions & garlic and cook until translucent. add the pumpkin & butternut and sweat for about 8 minutes, stirring occasionally. sprinkle the cumin, coriander, salt, pepper & chilli flakes over the mixture and stir. pour the stock into the pot, bring to a boil. turn the heat down to a gentle simmer, cover, and cook for 20 minutes. add the chickpeas & cannellini beans and cook for a further 20 minutes, without the lid.
blend until smooth, using a handheld blender. taste and add more salt if desired. stir in the lime juice and the cream.
top the soup with avocado, feta, pumpkin seeds & coriander leaves and serve with crusty bread and salted butter.

from my kitchen to yours, with love x

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