Spicy Pumpkin and Cannellini Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 tbsp Magic Sauce or harissa paste
- 1 medium pumpkin about 700g, peeled, seeded and cubed
- 6 cups vegetable stock
- 1 15 oz can cannellini beans rinsed and drained
- 1/2 cup coconut milk
- 2 tbsp cilantro fresh, for garnish
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until golden, about 5-7 minutes.
- Add Magic Sauce and cook for 1 minute until fragrant.
- Add pumpkin and toss to coat with the onion and sauce. Cook for 5 minutes, allowing the pumpkin to brown slightly.
- Pour in vegetable stock and add cannellini beans. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the pumpkin is tender.
- Stir in coconut milk and cook for another 5 minutes.
- Remove from heat and blend with a hand blender until smooth.
- Serve with a drizzle of coconut milk and fresh cilantro.
