Red bean and Spiced Pumpkin Soup

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)
pepper
small 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.