Butter Bean Purée with Pumpkin & Pasta
Puréed version of our Healthy Pumpkin Soup.
If you wish to make a meal for the whole family, the Healthy Pumpkin Soup recipe can be made into a suitable purée by following the method until step 4, then add cooked pasta and continue following method.
Prep time (for 5 serves): 25 minutes. Cook time: 45 minutes.
This recipe provides: a vegetable, grain and iron-rich protein option for the day.
Ingredients:
- ¼ Brown onion
- 300g Pumpkin
- 1 tsp Vegetable oil
- ½ tsp Garlic, minced
- ¼ Celery stalk
- ¼ tsp Ginger, minced
- 1 Carrot
- 1 tsp Cumin, ground
- 200g Butter beans, canned
- 1 ¼ cups Vegetable stock, salt reduced
- 75g Pasta, dry
Method:
- Peel and dice onions and pumpkin. Wash and dice carrots and celery.
- In a saucepan over medium heat, add oil and onion, then fry until translucent. Add garlic, celery and pumpkin and cook for 4–5 minutes until pumpkin is slightly browned.
- Add carrots, ginger and cumin, then cook for a few minutes before adding vegetable stock and drained butter beans.
- Bring to the boil, add pasta and reduce heat. Cover with a lid and simmer for 45 minutes. Add a little more stock if starting to stick to the bottom.
- Remove from heat. Blend until smooth using food processor or stick blender. If too thick, add additional stock.
Texture progression option: Make pumpkin and bean mix as per Pumpkin Soup recipe. Cook pasta and serve mixed through the soup.
Finger food ideas: Offer the texture progression meal alongside separate pieces of pumpkin and/or butter beans.
Allergen alternatives:
For gluten free, use gluten free pasta.
For egg free, ensure pasta is egg free.
