Pumpkin + Broad Beans Soup

1 comment

Hope you don’t mind if I post another soup recipe ;-), but I am on a special diet, so that I often end up making a hotchpotch of everything :-D! Actually, I must say I am soup-addicted, especially when outside is freezing cold, like in these days.

Ingredients:
8-9 oz (250 gr) of pumpkin
1.75 oz (50 gr) of dried broad beans
1/2 leek (small size)
3 cups of water
2 bay leaves
a pinch of thyme
a pinch of marjoram
1 teaspoon of shoyu
2 tablespoons of extra virgin olive oil

Method:
You need to soak the dried broad beans in cold water overnight. Once you are ready to start, the pumpkin must be peeled, chopped in small cubes and cooked in a pan, together with water, broad beans,  leek and all the herbs. When the pumpkin gets softer, you can add a teaspoon of shoyu. The soup needs to simmer for at least a hour and a half, so that the pumpkin will go a little pulpy, giving a great creamy consistence to this dish. Before serving, do not forget to add a bit of oil. Enjoy it, and be careful not to burn yourself, as I did :-D!

Chef: Monica Redlocks from VeganBlog

  1. saffron 2 February 2012 at 06:09

    sounds hearty and warming, and full of aroma…bay, marjoram , thyme, I love these herbs!



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