Recipe - Black-Eyed Bean And Sausage Soup

450 g Pumpkin
2 Onions
2 Garlic cloves; unpeeled
1 tablespoon Olive oil
1 cup Blackeyed beans; soaked
overnight
1 Carrot; peeled and chopped
1 350 gram can tomatoes
10 cup Chicken stock or water
6 Chipolata sausages
Salt and freshly ground
pepper
2 tablespoon Parsley; chopped

Chop the pumpkin and onion into rough wedges, toss with garlic and
oil in roasting pan and bake at 180C/360F for 1 hour. Cut off the
skins and chop the flesh.

Drain the beans and place in a large pot with carrots and plenty of
cold water and cook for 30 minutes.

Combine the pumpkin, onion, garlic, tomatoes, beans, carrots, salt and
pepper and add the stock or boiling water.

Cook for another 20 minutes, stirring occasionally.

Prick the sausages and grill until wellbrowned. Add to soup with
parsley and serve with crusty bread.

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