Red bean and Spiced Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oilI onion, finely chopped2 garlic cloves, crushed1 tsp fennel seeds. lightly crushed1 tsp coriander seeds, lightly crushedHalf tsp turmericHalf tsp ground gingerquarter tsp ground cloves1 small pumpkin or butternut squash (approx 625g), peeled, deseeded and finely diced410g tin kidney beans1.3 litres of vegetable stock (6 tsp bouillion)peppersmall bunch fresh coriander to garnish
Heat the oil in a large saucepan, add the onion and fry for 5 mins or until softened and just beginning to brown. Stir in the garlic and spices and cook for i minute.
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.
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.
Nutritional Info 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
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