- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 220.4
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 350.2 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 12.0 g
- Protein: 7.5 g
Red bean and Spiced Pumpkin SoupSubmitted by: PILLYWIGGIN
IntroductionA great soup for winter, serve with granary bread A great soup for winter, serve with granary bread
1 tbsp olive oil
I onion, finely chopped
2 garlic cloves, crushed
1 tsp fennel seeds. lightly crushed
1 tsp coriander seeds, lightly crushed
Half tsp turmeric
Half tsp ground ginger
quarter tsp ground cloves
1 small pumpkin or butternut squash (approx 625g), peeled, deseeded and finely diced
410g tin kidney beans
1.3 litres of vegetable stock (6 tsp bouillion)
small bunch fresh coriander to garnish
Add the pumpkin or squash, kidney beans, stock and a little pepper. Bring to the boil, stir well and cover, leave to simmer for 30 minutes.
Coursely puree the soup in batches in a food processor or liquidizer so that flecks of beans are still visible. Return to the pan to reheat.
Ladle into bowls and sprinkle with torn coriander leaves to garnish.
Serving Size: 4 x 3/4 pint servings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.