Pumpkin and white bean soup

Ingredient

• 2 tablespoons of oil
• 1 medium sized onion chopped
• 350gr fresh pumpkin cut into square pieces
• 60g cooked white beans
• 1 teaspoon thyme leaves
• 1 teaspoon grated ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 liter of vegetable broth

Decorate

• 1 tablespoon roasted pumpkin seeds
• 1 tablespoon chopped parsley
• Bread

Making

• Heat oil in a medium-sized pot
• Add onion, pumpkin, white beans, thyme and ginger and saute for about 5 minutes until the vegetables begin to soften, then add salt and black pepper.
• Add the vegetable broth, cover the pot and simmer for 10-15 minutes or until the vegetables are soft.
• Turn off the stove and drain about 250ml of broth
• Use a blender to blend until smooth and thick as desired, adding in the remaining broth if necessary
• Place in a bowl, sprinkle with taro, parsley and breadcrumbs to decorate
• Use immediately while still hot