1 kg fresh pumpkin, skinned and cut into even sized pieces (Rosedale Orchard)
390g cooked and drained black or kidney beans
1 cup drained tinned tomatoes, chopped
1 onion, diced
1 leek, washed and sliced thinly (Oamaru Organics)
4 garlic cloves, minced
1 ½ Tbsp ground cumin
1 Tbsp ground coriander
Pinch dried chilli flakes
½ tsp freshly ground black pepper
50g butter
4 cups beef stock or vegetable stock
2-3 Tbsp red wine or sherry vinegar
To serve - sour cream


In a food processor coarsely puree beans and tomatoes.
In a large heavy-based pot, add the butter and cook the onion, leek, garlic, chilli flakes and cumin, coriander over moderate heat, stirring until onion has softened and beginning to brown. Add the pumpkin and broth and season lightly. Cook until the pumpkin is very soft about 20 – 30 minutes. Using a masher lightly mash the pumpkin so it becomes more of a puree and has thickened the soup. Stir in coarse bean puree and simmer, uncovered for 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper and a generous blob of sour cream.


The addition of beans and a little spice really brings this soup to life!
Serves 4-5

Thanks to ROSEDALE ORCHARDS for providing the pumpkin used in the demonstration

If you would like to download a printable version of this recipe, please click here


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