Black bean and squash soup with toasted seeds

Ingredients

For 1 serving

• Cooked black beans200 g
• Pumpkin200 g
• Onion40 g
• Vegetable broth400 g
• Paprika1 teaspoon
• Pumpkin seeds10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – December

Method

1. Heat the vegetable stock. Meanwhile peel and chop the onion; peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 1.5 cm; rinse the black beans.
2. In a pot heat the oil over medium-low heat and soften the onion for 4–5 minutes, until translucent; add the pumpkin and paprika and stir for 1 minute, until the paprika smells fragrant.
3. Add the beans and hot stock, season with salt and simmer over low heat, covered, for 20 minutes, until the pumpkin falls apart when pressed with a spoon.
4. Meanwhile toast the pumpkin seeds in a small dry pan over medium heat for 2–3 minutes, shaking, until they puff up and pop.
5. Blend half the soup and return it to the pot, stirring to make it thick and creamy; adjust the salt.
6. Serve with the toasted pumpkin seeds and a grind of black pepper.