Pumpkin, Butter Bean & Cumin Seed Soup


2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon each of ground cumin, turmeric, coriander
1 chopped onion
2-3 cloves garlic, crushed

1 fresh small red chilli, seeded & finely chopped
1.5kg pumpkin, peeled & chopped
2 potatoes, peeled & chopped
1 can butter beans, drained and rinsed
1 litre chicken stock (or 2 chicken stock cubes) plus extra boiling water
Ground black pepper & salt
Plain yoghurt or grated low fat cheese to serve

Heat oil in large saucepan then add cumin seeds, ground cumin, turmeric & coriander.  Stir over medium heat for 2 minutes.  Add onion, garlic & chilli & cook, stirring occasionally till aromatic.  Add pumpkin, potato, ground black pepper & salt.  Toss to coat the vegetables with spices.  Reduce heat and cook, stirring frequently, for a few minutes.  Add stock.  Add extra boiling water so liquid just covers vegetables.  Add butter beans.  Bring to boil then simmer till vegetables are soft.  Process in a food processor or with a bamix till smooth.  Check seasoning.  Serve hot, topped with a spoonful of yoghurt or grated low fat cheese.
Serves approx. 4.
Tip: Add extra vegies such as broccoli (good for the liver).

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