Spicy pumpkin soup

We were very surprised how tasty this was, especially as it appeared to be very nutritious and healthy and used up most of our leftovers. The combination of fresh and dried spices was a perfect match to what we had bought and found in the cupboard at Graces Barn.  It is a hearty meal for 2 and great with fresh bread.
This is a variation based on a Gordon Ramsay original veggie recipe.

Foodstuff you will need:  (serves 4)
750g of pumpkin (peeled and chopped into 5cm cubes)
3 shallots (peeled and diced)
2 garlic cloves (peeled and chopped finely)
1 tsp ground ginger
1 tsp cumin
1 tsp ground tumeric
500ml good quality chicken stock
400g butter beans (rinse and drain)
salt and black pepper
1 tsp paprika
4tbsp olive oil
1 bunch of flat leaved parsley (chopped)
1 bunch of coriander (chopped)
4tbsp natural greek yoghurt


Equipment:
2 large saucepans
Sharp knives and chopping board
Large blender or food processor.
Ladle
Bowls & spoons


How to throw it together
Heat half the oil in a saucepan and add the pumpkin, onion and garlic, salt and pepper. Stir over a high heat for 10 minutes until the pumpkin cubes are lightly caramelized and soft.

Add all the dried spices and stir for 2-3 minutes.
Pour in the stock and bring to boil. Simmer gently for 10 minutes.
Remove from heat and allow to cool slightly.

Use a ladle to pour the mixture into a blender and puree until smooth. You will probably have to do this in 2-3 batches.

Put the pureed mixture into a large saucepan and add butter beans and chopped herbs. Stir well.
Using a medium heat, bring mixture back to a simmer for 2-3 minutes until beans are hot.  Taste and adjust seasoning if required. It looks messy but tastes great!

Ladle the soup into warm bowls and serve with a spoonful of yoghurt.