Miso Butterbeans with Roast Pumpkin
Brothy Miso Butterbeans with roasted pumpkin topped with fresh herbs and pistachio nuts
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Cooking tools:
- Blender
- Microplane
- Baking sheet
- Oven
- Pan
- Stove
- Colander
- Can opener
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 1 tbsp olive oil
- 2 x 400g can of butter beans
- 2 cloves of garlic, minced
- 1 tbsp miso paste
- 2 tbsp vegan cream cheese (i use nush almond cream)
- 1 lemon, zest
- 250ml vegan stock (add more if needed)
- Handful of pistachio nuts
- Handful of fresh coriander
- chilli flakes (optional)
- 1 medium pumkpin, sliced
- Salt to taste
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