Pumpkin and Bean Soup
2 garlic cloves
2 pints vegetable stock
4 Tblsp. olive oil
14 oz can of beans of your choice
2 Tblsp. fresh sage
4 Tblsp Vegan Pesto
pinch cayenne pepper
Â½ Tsp. paprika
Peel and chop the onion and garlic.
Peel and deseed the pumpkin, you should have about 1 ½ lb of flesh, cut into ½ inch cubes.
Heat the oil and fry the onions, garlic, pumpkin, sage and spices gently for about 10 minutes until golden.
Add the stock and bring to the boil. Cover and simmer for 15 mins.
Transfer half the soup and blend in a processor until very smooth.
Return the pureed soup to the pan, stir in the beans and simmer for 5 mins until the beans are heated through.
Season with the pepper.
Serve the soup with a spoonful of pesto on the top.