Recipe - Pumpkin And Bean Soup

2 400 g cans canellini
1 tablespoon Finely chopped fresh sage
2 Whole garlic cloves; plus 2
garlic
; cloves, finely
; chopped
2 Fresh thyme sprigs
1 2 kilograms pumpkin or
butternut squash
3 tablespoon Olive oil
2 Onions; finely chopped
2 Carrots; finely chopped
2 Celery sticks; finely
chopped
2 3/8 l Vegetable or chicken stock
Salt and freshly ground
black pepper

Parsley puree (see recipe) and rustic bread, to serve Preheat the oven to
230C/475F/Gas 9. Cut the pumpkin or squash into wedges, not more than
7.5cm/3in thick and scoop out the seeds using a large spoon. Brush all over
using one tablespoon of the oil and place them in a roasting tray with
whole garlic cloves and thyme sprigs. Season generously and roast on a high
shelf in the oven to roast for about 45 minutes or until softened and
caramelised.

Heat the remaining two tablespoons of the oil to a large pan. Add the
remaining sage and chopped garlic, the onions, carrots and celery and cook
for 1015 minutes until softened but not browned. Pour in the stock and
bring to the boil, then season and simmer for 20 minutes until the
vegetables are tender.

Leave the pumpkin to cool, then scoop out the flesh you should have about
1kg/2lb in total and add to the pan. Simmer for another few minutes until
the pumpkin is tender and has started to collapse. Whizz the soup to a
puree with a hand blender, then add the beans, season to taste and reheat
gently. Ladle into bowls and top with a teaspoonful of the parsley puree.
Serve hot with some of the bread.

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