Pumpkin and butter bean soup with sage butter and toasted seeds from The Flexible Vegetarian by Jo Pratt

Name: Pumpkin and butter bean soup with sage butter and toasted seeds from The Flexible Vegetarian by Jo Pratt
Total time: 80 min
Ingredients: flaked sea salt and freshly ground black pepper; 50 g/1¾ oz butter; about 6 large sage leaves, finely chopped; squeeze of lemon juice; approx. 1.25 kg/2 lb 12 oz pumpkin, peeled, giving you approx. 750 g/1 lb 10 oz flesh; 1 large onion; 1 large carrot; olive oil; 3 cloves garlic, peeled; 400 g/14 oz tin butter beans, not drained; 2 tbsp pumpkin seeds; 1½ litres/2½ pints/6 cups vegetable stock

app.ckbk.com

Make a large pot of this nourishing soup and dip into it throughout the week for lunch or supper. Roasting the pumpkin with some onion, carrot and garlic brings

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Immersion blender
Stockpot
Baking sheet
Oven
Stove
Skillet
Chef's knife
Cutting board
Ladle
Wooden spoon
Serving bowl

Ingredients

flaked sea salt and freshly ground black pepper
50 g/1¾ oz butter
about 6 large sage leaves, finely chopped
squeeze of lemon juice
approx. 1.25 kg/2 lb 12 oz pumpkin, peeled, giving you approx. 750 g/1 lb 10 oz flesh
1 large onion
1 large carrot
olive oil
3 cloves garlic, peeled
400 g/14 oz tin butter beans, not drained
2 tbsp pumpkin seeds
1½ litres/2½ pints/6 cups vegetable stock