Nutmeg Pumpkin Soup with Kidney Beans

Ingredients

• 1 kg nutmeg pumpkin
• 2 cubes vegetable broth
• 1 tbsp Olive Oil
• 1 lemon
• 400 g kidney beans (1 can, drained weight)
• 2 sprigs parsley
• Pepper
• Salt

Instructions

1. 1.

   Clean, peel and core the pumpkin; cut the flesh into cubes. Place the pumpkin cubes in a pot, add enough water to almost cover them, bring to a boil, then add the broth cubes. Simmer for 20 minutes over medium heat until the pumpkin is tender.

2. 2.

   Halve the lemon and squeeze out the juice. Drain the kidney beans in a sieve, rinse with hot water and let drain. Wash the parsley, shake dry and finely chop leaving a few whole leaves.

3. 3.

   At the end of cooking, add the olive oil to the pumpkin and blend everything into a smooth soup with an immersion blender. Season with lemon juice, pepper and salt as needed. Divide the beans onto four soup plates and pour the hot soup over them. Sprinkle with parsley and serve.