Pumpkin Bean Soup (Print Version)

# Ingredients:

01 - 1.5kg kabocha squash.
02 - 30ml olive oil.
03 - 1 medium onion.
04 - 240g butter beans.
05 - 12g curry powder.
06 - 400ml coconut milk.
07 - 750ml vegetable stock.

# Instructions:

01 - Halve pumpkin and bake at 180°C for 30-45 minutes until tender. Scoop out flesh.
02 - Fry onion in oil until soft, about 8 minutes.
03 - Add pumpkin, beans, coconut milk and stock. Bring to boil then simmer 10 minutes.
04 - Process soup in batches until smooth. Serve immediately.

# Notes:

01 - Cooking time varies by oven.
02 - Can use any pumpkin variety.
03 - Freezes well.

Back