This soup is creamy, full of aromatic flavours and easy to prepare. A perfect meal to cook for lunch or dinner that is warming and nourishing.

Ingredients:

Olive oil
1 tsp of onion powder
3 tsp of all-purpose seasoning
1 medium-sized pumpkin chopped into chunks
1 400g can or 2 cups of soaked cannoli beans
4 crushed garlic cloves
1 chopped white onion
1 litre of vegetable stock
1 inch of ginger minced
Salt and pepper to taste

Method:

1. Preheat oven to 200 degrees and slice pumpkin into chunks whilst scooping out the seeds. Brush pumpkin chunks with olive oil with salt, onion powder and all-purpose seasoning. Roast for about 35 minutes on a tray with baking paper.
2. In a medium heated pot add onion and sauté with garlic and ginger until translucent (roughly 5-6 minutes).
3. Add vegetable stock and bring to a boil. Add the pumpkin, cannoli beans, salt and pepper and simmer for further 20 minutes. Taste and adjust seasonings if necessary.
4.  Serve with fresh herbs, (I used basil and thyme) and pumpkin seeds! There is the option to leave it chunky or make it smoother using an immersion blender or mixer depending on personal preference.
5. Enjoy!

Serves 4