Chilli Pumpkin Soup - Meat Free Monday

Ingredients

• 2 tablespoons light olive oil or vegetable oil, for frying
• 2 medium white onions, roughly chopped
• 2 cloves garlic, finely chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 700 g pumpkin or butternut squash, peeled, deseeded and cubed
• 6 fresh sage leaves, or 1 teaspoon dried sage
• 1 medium red chilli, deseeded and chopped (or 2 if you like a little extra heat), or pinch chilli flakes
• 1 sweet potato, peeled and chopped
• 400 g tin butter beans, drained
• 4 litres vegetable stock
• sea salt and freshly ground black pepper, to taste
• pumpkin seeds, to garnish
• drizzle of chilli oil or extra-virgin olive oil (optional)