For those times when you need a hug (or just some pure nourishment), this rich and smooth sweetly spiced bowl of goodness just hits the spot. A complete meal in one, even better with some toasted buttered sourdough or a dollop of creme fraiche if you feel fancy this is the perfect transition into colder months with all the colour pick me up you need.
This recipe literally couldn’t be simpler. There’s no chopping, peeling or sautéing required, just halve and roast all the veg on a tray then scoop, throw in a jar of beans, cover with some stock, blitz and serve, freezing the rest for a rainy day, WFH lunch or emergency dinner.
Pop this tray of pumpkin (sliced in half, skins still on), sweet potatoes (also sliced in half, skins still on), some onions and herbs while something else is cooking and it’s basically a zero effort meal.
Say hello to your new favourite soup.
Roasted Pumpkin & White Bean Soup
4-6
servings15
minutes45
minutes
These are very loose, vague quantities here. Pumpkins vary greatly in size, so just use what you have and season with reckless abandon – they will absorb the flavours beautifully.
Ingredients
1.5kg (approx. half a pumpkin) grey Jarrahdale pumpkin or any other variety of your choice.
I large sweet potato (optional)
2 banana shallots or 1 medium onion
2 bay leaves and/or a handful of fresh thyme sprigs or sage leaves
1-2 tsp allspice
1 tsp Aleppo pepper or 1/2 tsp chili flakes
a good 3 finger pinch of salt
1 tbsp (approx, basically a good glug) of olive oil, or garlic oil if you have any to hand
1 jar cooked cannellini beans (approx 400g), drained
1.litres (6 cups) vegetable or chicken stock
Directions
- Preheat oven to 200ºC (400ºF). Line a rimmed baking sheet with parchment paper.
- Cut your pumpkin in half and scoop out the seeds (feel free to reserve them, dry them, and roast them, but no judgement if you don’t).
- Cut your sweet potato in half lengthways (if using) and shallow score the flesh in a criss cross pattern. This allows any moisture to escape more easily and extra caramelisation.
- Halve the onions, leaving the root in tact. Place all the cut vegetables onto the lined baking sheet Sprinkle the spices, salt and pepper all over the pumpkin and sweet potato, adding the salt and a good drizzle of olive oil. Rub it all in to make sure they are fully seasoned. Stuff the scooped pumpkin halves with the onions and herbs and drizzle with a little more oil and salt
- Turn the pumpkin and sweet potato flesh side down, tucking in the onion and bay leaves into the cavity of the pumpkin.
- Roast for 45-60 minutes, until the flesh is super soft, the skins are blistered and the cut sides will be very caramelised. Allow to cool slightly and scoop out all the bright orange flesh and separate the onions from their skins and roots. Discard the bay leaves, sage or thyme sprigs.
- If you have a high speed blender, blitz all the roasted ingredients with the drained beans and stock in 2 batches. If you have a handheld blender, place all the vegetables in a pot with the stock and beans and blend.
- Serve with a a good squeeze of lemon, a sprinkling of Aleppo pepper, and a drizzle of olive oil and of course a side of thick toasted sourdough.
Notes
- I used Jarrahdale Pumpkin (one of the gorgeous blue/grey skinned variety) here, because I love the sweet flesh and its really the perfect texture. But you can use any orange flesh beauty that you can get your hands on…..butternut, kaboocha, red kuri (another prize winning fave)…the list goes on….And don’t worry about peeling them, simply slice in half (there’s a hack for that here), scoop out the seeds, season and place all the aromatics in the cavity to roast.
I like to add a sweet potato or two for added creaminess (and because I love them). Bonus: the skins get so crispy and caramelised in the roasting process, they bring the welcome gift of an incredible chefs snack.
When it comes to the beans, I like to use a jar of the cooked white cannellini variety, but if you like butter beans, feel free and if you can’t find jars and only have cans, use the best ones you can get your hands on, it makes a difference to the texture.
There are so many flavour options here. Add a touch of harissa for a little more heat, Bharat is another great flavour addition or simply some cinnamon, ginger and or allspice. Roasted spring onions and lemongrass also bring a freshness to things. For an alternative to beans but still boosting the creamy consistency, replace some of the stock with full fat coconut milk.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
