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Pumpkin, butter bean & spinach soup
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 750g Jap pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 leek, trimmed, thinly sliced
  • 1 carrot, peeled, cut into 2cm pieces
  • 1 celery stick, trimmed, cut into 2cm-thick slices
  • 1.5L (6 cups) chicken style liquid stock
  • 16 fresh sage leaves
  • 4 (about 50g) thin slices prosciutto, excess fat removed
  • 1 300g can butter beans, rinsed, drained
  • 125g English spinach, stems trimmed, washed, dried, finely shredded
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan over medium-low heat, warm 2 tablespoons of oil. Add pumpkin, leek, carrot, and celery. Cook uncovered, stirring frequently, for about 5 minutes until vegetables start to soften (avoid browning).
  • Pour the flavorful stock into the pan and gently bring it to a boil over medium-low heat. Lower the heat and let it simmer uncovered for 10 minutes, stirring occasionally, until the vegetables are tender and the pumpkin maintains its shape.
  • Heat the remaining oil in a frying pan over medium heat, then cook sage leaves for 1 minute on each side until crisp. Transfer to a paper towel-lined plate. Cook prosciutto in the same pan for 1 minute on each side until crisp and golden. Transfer to the plate and let cool for 2 minutes before tearing into large pieces.
  • Combine the butter beans and spinach in the saucepan and simmer over gentle heat, uncovered, stirring occasionally, until the spinach wilts, about 2 minutes. Season to taste with salt and pepper before serving.
  • Pour the soup into the bowls, then garnish with prosciutto and sage leaves. Enjoy while hot.

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