Pumpkin soup is always delicious, but this one is made even tastier with the addition of some beans and a hint of curry.
Pumpkin, Tomato and Mixed Bean Soup
1 large onion
4 garlic cloves
1 small sweet potato
2 cups veggie stock
2 tins 400g diced tomatoes
2 teaspoons lime juice
1 generous Tablespoon curry powder
2 tins mixed beans
Chop and saute the onion and garlic in a large pot using a little amount of stock.
Chop the veggies (peeling the pumpkin), place into the pot and bring to the boil with the remaining stock. Once boiling, simmer until veggies are soft.
Add tomatoes and use a stick blender to blend til desired consistency, either with a few chunky pieces remaining or til completely smooth - whatever is your preference.
Add the drained beans and spices. Return to heat and simmer til warmed through.
Serve with fresh herbs or croutons.
Question of the day:
Do you only eat soup during the cooler months, or also during the warmer months?