recipe:: Pumpkin and haricot bean Soup

I tell you a secret, I love pumpkin soup and I have three different recipes for it {every year I alternate} - all the three of them are qually delicious and so it makes it very hard to pick a favourite. Even so, I have managed to pick one to share with you - I chose this one because of its ease to make and simplicity of ingredients. Bon appetit!

Pumpkin and haricot bean soup {Lantern soup}
Preparation Time: less than 30 mins
Cooking Time: 30 mins to 1 hr


Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g/1½lb pumpkin flesh, cubed
450g/1lb sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1,5l/2½ pint vegetable stock
400g/14oz cabbed haricot beans, rinsed and drained
salt and freshly ground black pepper

Method
Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.

Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.

Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender.

Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread.

* why not serve in a large pumkpin or individual smaller pumpkins for a rustic/seasonal feel.*


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