Pumpkin and cannellini bean soup
★
★
★
★
★
1 rate
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
Equipment
Extra Press
4 people
0.5 of pumpkin
3 carrots
250 g tinned cannellini beans
1 orange
1 chicken stock cube
100 ml single cream
1 pinch cinnamon
0.5 tsp ground ginger
Associated products
RECIPE STEPS
1
Wash and peel the carrots and pumpkin.
Roughly chop them into pieces.
- 0.5 of pumpkin
- 3 carrots
2
Cook the vegetables in the chicken stock (the water should cover all of the vegetables) for about 25 minutes.
- 0.5 of pumpkin
- 3 carrots
- 1 chicken stock cube
3
Drain and rinse the cannellini beans
Process the mixture, along with the peeled orange, using the Extra Press.
Make sure to add a little broth along with the vegetables.
- 250 g tinned cannellini beans
- 1 orange
4
Garnish with the cream, cinnamon and ginger. Serve piping hot.
- 100 ml single cream
- 1 pinch cinnamon
- 0.5 tsp ground ginger
