Pumpkin and Bean Soup
A warming winter soup that packs well for a winter picnic
INGREDIENTS
350 g/2 cups dried borlotti beans
900g/2lb pieces from a hollowed out pumpkin
4 to 5 boiling potatoes, peeled and cut into pieces
salt & black ground pepper
125 ml/1/2 cup extra virgin olive oil
1 red onion, sliced
3 garlic cloves, sliced
10 fresh sage leaves, chopped
1 celery stalk
Soak the beans in cold water for 12 hours, changing the water a couple of times if possible. Rinse and drain. Put the in a saucepan annd add water to come 2.5cm/1 inch above the level of the beans. Bring to a simmer over a low flame.
Add the pumpkin, potatoes and cook over low heat for 2 to 3 hours, until very tender.
Mash the pumpkin and potatoes with a fork to thicken the soup. Turn off the heat and let the soup cook for 5 to 10 minutes longer with the remaining heat. Add salt and pepper to taste.
Meanwhile, place the oil in a saucepan over moderate heat. Fry the onion, garlic, sage and celery until they turn a little golden. Add to the soup and stir in well. Transfer to a warmed soup tureen and serve hot.
Serves 4