The addition of beans and a little spice really brings this soup to life!

Serves 4-5

1 kg fresh pumpkin, skinned and cut into even sized pieces

390g cooked and drained black or kidney beans

1 cup drained tinned tomatoes, chopped

1 onion, diced

1 leek, washed and sliced thinly

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

Method

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.