Pumpkin & Haricot Bean Soup

Pumpkin & Haricot Bean Soup

Core recipe

Serves 4

1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g pumpkin flesh, cubed
450g sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1½ litres vegetable stock
400g canned haricot beans, rinsed and drained
salt and freshly ground black pepper

Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.

Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.

Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender.

Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread