Autumn Vegetable Soup with Beans, Carrots and Pumpkin
A hearty autumn vegetable soup featuring pumpkin, carrots, and beans made with fresh ingredients from the vegetable soup category. Try this recipe and others from Spoonsparrow!
Ingredients
- 500 g pumpkin flesh (e.g., butternut)
- 2 carrots
- 4 Spring Onions
- 1 Garlic clove
- 150 g canned kidney beans
- 150 g canned white beans
- 2 tbsp Rapeseed oil
- 750 ml vegetable broth
- 1 tbsp freshly chopped rosemary
- Salt
- ground pepper
Instructions
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1.
Dice the pumpkin flesh. Peel and halve the carrots lengthwise, then cut into pieces. Wash, trim, and slice the spring onions into rings. Peel and finely chop the garlic. Rinse all beans in a sieve and drain well.
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2.
Sauté the garlic with the pumpkin and carrots 1-2 minutes until colorless in hot oil. Deglaze with broth and simmer gently for about 20 minutes, stirring occasionally, until tender. During the last ~10 minutes add the beans and spring onions. Remove about one-quarter of the soup and puree finely. Return to the pot, add rosemary, and adjust consistency by further simmering or adding more broth as desired. Season with salt and pepper before serving.
