Sopa de Abóbora e Feijão Branco

Name: Sopa de Abóbora e Feijão Branco
Cuisine: Portugal
Ingredients: 1.2 kg Pumpkin (peeled, seeded, cubed); 300 g Cooked white beans (or canned, drained); 1 large Onion (chopped); 3 Garlic cloves; 50 ml Olive oil; 1 bunch Fresh coriander or parsley; 1.5 L Vegetable stock or water; 1 Bay leaf

A recipe from Portugal.

🇵🇹 PortugallunchsouponePotvegetarianhealthyseasonalcomfortFood

Nutrition (per serving)

240Calories

10 gProtein

38 gCarbs

8 gFat

10 gSugar

650 mgSalt

Ingredients

1.2 kg Pumpkin (peeled, seeded, cubed)
300 g Cooked white beans (or canned, drained)
1 large Onion (chopped)
3 Garlic cloves
50 ml Olive oil
1 bunch Fresh coriander or parsley
1.5 L Vegetable stock or water
1 Bay leaf

Method

Heat olive oil in large pot. Sauté chopped onion and garlic with bay leaf until soft (5–6 minutes).
Add pumpkin cubes, stir 4–5 minutes to coat in oil and slightly caramelize edges.
Pour in stock/water. Bring to boil, reduce to medium-low simmer, cover partially and cook 25–30 minutes until pumpkin is very soft and falling apart.
Add cooked beans. Use immersion blender to partially blend soup (leave some chunks for texture). Season generously with salt and pepper.
Stir in most chopped herbs. Serve hot with final raw olive oil drizzle and extra herbs on top.