This is a great and easy little soup that delivers big-time flavor on a cold and crappy day like today. You don't need a huge portion of it to fill you up, either. The butter beans have an almost meaty bite to them and the pumpkin and spices are just perfect for this time of year. We are looking forward to finishing this up in a few days!
1 kg pumpkin, about 750g peeled weight
4 tablespoons olive oil
1 banana shallot (or 3 regular ones), peeled and chopped
2 cloves garlic, peeled and finely chopped
salt and black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon turmeric
500-600 milliliters hot chicken stock
2 cans butter beans, rinsed and drained
bunch parsley, chopped
bunch coriander, chopped
4 tablespoons Greek yogurt, to serve
Remove the skin from the pumpkin, discard the seeds and roughly chop the flesh into 5cm cubes. Heat half the olive oil in a large saucepan and add the pumpkin, shallot, garlic and some seasoning. Stir over high heat for 10 minutes until the pumpkin cubes are lightly caramelized and soft. Add the spices and stir over the heat for another couple of minutes.
Pour in the stock to cover the pumpkin and bring to a simmer. Cook for 10 minutes, then remove from the heat and leave to cool slightly. While still hot, puree the mixture in a blender until smooth and creamy. (You may need to do this in two batches.)
Return the puree to the pan and bring to a simmer. Tip in the butter beans and chopped herbs. Place over a medium heat for 2-3 minutes until the beans are hot. Taste and adjust the seasoning.
Ladle the soup into warm bowls and add a spoonful of yogurt. Serve with plenty of flatbreads.
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