Roasted Pumpkin Soup with Black Beans and Coriander
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Cook time:
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Serves: 8
- 1.6 kg chopped unpeeled pumpkin = 900 grams when roasted
- 1 large brown onion, peeled and cut in half
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
- 2 litres vegetable or chicken stock
- 400 gram tin black beans, drained and rinsed well
- 1 cup fresh coriander, roughly chopped
- Heat oven to 170 degrees C and line a baking tray with greaseproof paper
- Place pumpkin (you can also use a mix of pumpkin and carrots) and onion in a large bowl
- Pour over olive oil and grind pepper over the top
- Toss vegetables around to cover with oil, then spread evenly over baking tray
- Bake for 1 hour, until cooked through, soft and golden brown
- Place cooked vegetables in bowl of food processor and blend until smooth, adding about 1 Litre (4 cups) of stock to loosen
- Add soup to a large saucepan along with remaining stock and stir until combined
- Stir in drained black beans
- Place over medium heat and bring to the boil
- Turn heat down and allow to simmer for 5 minutes
- Taste and adjust seasoning if required
- Stir half of the coriander through the soup and serve sprinkled with remaining coriander
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/08/05/roasted-pumpkin-soup-with-black-beans-and-coriander/
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