PUMPKIN AND SAGE SOUP BEAN AND PASTA SOUP
1.5 litres fresh chicken stock 1kg pumpkin, peeled and cubed 15ml (1 tbsp) olive oil 15ml (1 tbsp) butter 3 leeks, washed and sliced 6 fresh sage leaves, finely chopped, or 5ml (1 tsp) dried sage 250ml (1 cup) milk Salt and pepper, to taste
Place stock and pumpkin in a pot and cook until pumpkin is soft, then transfer to a food processor and blend until smooth. In a separate pot, heat oil and butter and fry leeks until soft. Stir in sage, pumpkin purée and milk and season. If the soup is too thick, add a little more milk. Heat through and serve topped with fresh thyme or crispy-fried sage leaves and a swirl of cream if desired. Serves 4 30ml (2 tbsp) olive oil, plus extra to serve 1 onion, finely chopped 3 garlic cloves, finely chopped 30ml (2 tbsp) finely chopped fresh rosemary 2 bay leaves, fresh or dried 4 celery sticks, finely chopped 1 bunch fresh flat-leaf parsley, chopped 50g butter 30ml (2 tbsp) cake flour 1 x 400g can pinto beans or red kidney beans, rinsed and drained 1 x 400g butter beans, rinsed and drained 1 x 400g borlotti beans, rinsed and drained 1 litre vegetable stock 250ml (1 cup) dry white wine 200g (1 cup) grated parmesan cheese 150g (1 cup) uncooked penne pasta
Heat the oil in a large pot and gently fry the onion until soft. Add garlic, rosemary and bay leaves and stir-fry for a minute, then add the celery and half the chopped parsley. Stir in the butter and continue cooking until celery is soft. Sprinkle in the flour and stir so that ingredients are well coated, then add all the beans and pour in the stock and wine. Simmer for about 20 minutes, then stir in the parmesan cheese and pasta and cook until pasta is al dente. The soup can be thinned down with a little more wine if required. Stir in the remaining parsley and an extra swirl of olive oil and serve. Serves 4