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Pumpkin, Potato and Paprika Soup

by Jac's Veghead (follow)
Easy (2595)      Healthy (1712)      Vegetarian (1383)      Simple (926)      Vegan (674)      Winter (299)      Soup (242)      Potato (126)      Pumpkin (110)      Australian (60)     
This pumpkin, parprika and potato soup is wonderfully smokey and the butter beans make it nice and creamy. This is a great twist on the standard pumpkin or potato soup and is sure to warm bellies on a cold night.



Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 6 servings

Ingredients
1 small pumpkin (900 grams)
2 tbsp. olive oil
1 medium onion diced
3 garlic cloves
5 medium potatoes
2 cups vegetable stock
3 tbsp. smoked paprika
1 can of drained butter beans
1/8 tsp. chili powder (to taste)
1/4 tsp. salt
1 tbsp of mixed dried herbs
Sprinkle of black pepper


Method
Heat the oil in a large pot and saute the onions, garlic and paprika until fragrant, about 5 minutes.
Meanwhile peel the pumpkin and potatoes and cut into chunks. De-seed (roast or discard).
Add in the cubed vegetables and continue to saute for 10 minutes or until the potatoes are soft.
Add in the stock, herbs, butter beans and seasoning and cook until the vegetables are soft.



Blend with a stick blender until silky and smooth.



Serve hot with some crusty bread and enjoy.



Categories
#Soup
#Vegan
#Australian
#Vegetarian
#Healthy
#Winter
#Australian
#Potato
#Pumpkin
#Back to Basics Competition
#Easy
#Simple
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