Moroccan Spiced Pumpkin and Butterbean Soup

Ingredients (Serves 6)

1kg pumpkin, skinned and de-seeded
3 shallots, peeled and chopped
4 tbsp olive oil
550ml chicken stock (or vegetable stock if desired)
800g tinned butterbeans, rinsed and drained
Bunch flat leaf parsley, chopped
Bunch coriander, chopped
1 tsp ground ginger
1 tsp ground turmeric
1 tsp paprika
1 tsp ground cumin
Sea salt and black pepper

4 tbsp Greek or natural yoghurt
Roasted pumpkin seeds
Warm flat breads



Chop the pumpkin flesh in to 5cm cubes. Heat the olive oil in a large saucepan and add the pumpkin, shallot, garlic and some seasoning. Stir over a high heat for 10 minutes until the pumpkin cubes are lightly caramelised and soft. Add the spices and stir over the heat for another couple of minutes.

Pour in the stock to cover the pumpkin and bring to a simmer.  Cook for 10 minutes, then remove from the heat and leave to cool slightly. While still hot, puree the mixture in a blender until smooth and creamy.

Return the puree to the pan and bring to a simmer. Tip in the butterbeans and chopped herbs (saving some of the coriander for garnish). Place over a medium heat for 2-3 minutes until the beans are hot. Taste and adjust the seasoning.

Serve the soup in warm bowls. Add a spoonful of yoghurt, the remaining chopped coriander and some roasted pumpkin seeds. Serve with warm flat breads.