Broad Bean and Pumpkin Soup, traditional and Bimby recipe.
Vegan dish, a homemade soup rich in nutrients, respecting healthy Mediterranean cuisine.
You can enjoy Broad Bean and Pumpkin Soup with croutons, or you can cook pasta, grains, or rice in it by adding them 10 minutes before the broad beans are done, or halfway through if it’s grains.
This is a dish that can also be turned into a creamy soup or baby food.
You may also be interested in:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Let’s go shopping
- 3.5 oz onion
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 7 oz pumpkin
- 10 oz broad beans, dry, shelled, raw
- 1 tsp salt
- 4 cups water
- 2 tsp stock cube
Broad Bean and Pumpkin Soup
Tools
What you need
- 1 Chopping Board
- 1 Knife
- 1 Pot
Steps
Let’s cook
Place the chopped onion, unpeeled garlic, rosemary, and olive oil in a pot, and sauté until the onion is golden. Then remove the rosemary and garlic.
Add the broad beans
add the diced pumpkin and water, and cook for about 45 minutes, stirring occasionally.
Finally, adjust with salt and pepper, or chili if you like.
Place the quartered onion in the bowl, chop: 5 sec./speed 8. Gather at the bottom with the spatula.
Add the unpeeled garlic, a sprig of rosemary, and the extra virgin olive oil, sauté: 5 min./248°F/reverse/speed 1 with the basket instead of the measuring cup.
Add the salt, broad beans,
the diced pumpkin and water, cook: 45 min./212°F/reverse/spoon speed, with the basket instead of the measuring cup to avoid splashes.
Finally, adjust with pepper or chili if you like.
Serve in a soup dish or 4 bowls.
Broad Bean and Pumpkin Soup. It can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
