Can't think of what to have? Don't have time to cook? Well no excuses now... this soup takes 30 min and it's easy and delicious.
If you are like me (and many other people) you have cans of different pulses in the cupboard as well as oregano and stock. So all you need to buy is a pumpkin and, as we all know, there are hundreds of things you can make with them and they also last quite a long time. So perhaps you have one lying around cause you went to the market and thought it was a good idea to buy it because you would make something with it and now you've had it for two weeks and you know it's time you ate it but you can't be arsed to cook it... so make this soup!
Ingredients: (4- 6 people)
- about 4 cups of chopped pumpkin (in my case it was half a pumpkin...)
-1 medium chopped onion
-1 cube of vegetable stock
-1/4 teaspoon of dried oregano (I had fresh oregano so I put 4 sprigs)
-1 can of white beans (400 gr can)
-salt and pepper
-water
To garnish: (optional)
-chopped parley
-pumpkin seeds
-pumpkin seed oil
Method:
-Put a bit of olive oil in a pot and when it is hot add the onion and the oregano until the onion becomes tender, be careful not to burn it. I would put it in medium heat and stir it for around 6 min.
-Add the pumpkin and the beans and cover it with water. Add the stock cube and bring it to a boil. Lower the hear and let it simmer until the pumpkin becomes tender.
-Liquidize with a hand blender and season.
-Serve with pumpkin seeds, parley and in this case pumpkin seed oil!
PS: I used Hokkaido squash because it doesn't need to be peeled and it tastes fantastic. But any kind will do. Also, the pumpkin seed oil is very very nice, unfortunately is not very easy to get. It is an Austrian speciality but if you can get your hands on a bottle I would really recommend it.
If you are like me (and many other people) you have cans of different pulses in the cupboard as well as oregano and stock. So all you need to buy is a pumpkin and, as we all know, there are hundreds of things you can make with them and they also last quite a long time. So perhaps you have one lying around cause you went to the market and thought it was a good idea to buy it because you would make something with it and now you've had it for two weeks and you know it's time you ate it but you can't be arsed to cook it... so make this soup!
Ingredients: (4- 6 people)
-1 medium chopped onion
-1 cube of vegetable stock
-1/4 teaspoon of dried oregano (I had fresh oregano so I put 4 sprigs)
-1 can of white beans (400 gr can)
-salt and pepper
-water
To garnish: (optional)
-chopped parley
-pumpkin seeds
-pumpkin seed oil
Method:
-Put a bit of olive oil in a pot and when it is hot add the onion and the oregano until the onion becomes tender, be careful not to burn it. I would put it in medium heat and stir it for around 6 min.
-Add the pumpkin and the beans and cover it with water. Add the stock cube and bring it to a boil. Lower the hear and let it simmer until the pumpkin becomes tender.
-Liquidize with a hand blender and season.
-Serve with pumpkin seeds, parley and in this case pumpkin seed oil!
PS: I used Hokkaido squash because it doesn't need to be peeled and it tastes fantastic. But any kind will do. Also, the pumpkin seed oil is very very nice, unfortunately is not very easy to get. It is an Austrian speciality but if you can get your hands on a bottle I would really recommend it.
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