Marco Pierre White's pumpkin and butter bean broth

Name: Marco Pierre White's pumpkin and butter bean broth recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 vegetable stock cubes/pots; 2 tbsp olive oil; 2 small onions, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 6 small carrots, peeled and finely chopped; 3 celery stalks, finely chopped; 2 tbsp tomato puree (optional); 2 x 420g tins of butter beans in water, drained; 500 g (17.6oz) pumpkin, peeled and chopped into chunks; 2 courgettes or 68 baby courgettes, cut into chunks; 1 tsp chopped fresh thyme; 1 loaf crusty bread, to serve

Servings: persons

2 vegetable stock cubes/pots
2 tbsp olive oil
2 small onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
6 small carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tbsp tomato puree (optional)
2 x 420g tins of butter beans in water, drained
500 g (17.6oz) pumpkin, peeled and chopped into chunks
2 courgettes or 68 baby courgettes, cut into chunks
1 tsp chopped fresh thyme
1 loaf crusty bread, to serve

1
First, make the stock.
2
Dissolve the stock cubes/pots in 1.2 litres of boiling water, stirring until thoroughly dissolved.
3
Place the stock in a large saucepan and bring to a gentle simmer.
4
In a separate large heavy-based saucepan, heat the olive oil.
5
Add in the onion and garlic and fry for 12 minutes over a high heat, stirring constantly so that they soften but dont brown at all.
6
Add in the carrot and celery and cook for 23 minutes, stirring constantly.
7
Add in the tomato puree this will give the soup a great colour and cook over a medium heat, stirring constantly to mix in well.
8
Bring the simmering stock to the boil and add to the onion mixture.
9
Bring to the boil, then reduce the heat and simmer for 20 minutes.
10
Add in the drained butter beans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes.
11
Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes.
12
Adding fresh thyme gives a lovely flavour to the broth.
13
Check that the vegetables are cooked through; you want them tender, but retaining texture.
14
Im a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but its your choice.
15
Take the soup to the table to serve.
16
Some slices of crusty bread would go well with it.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 vegetable stock cubes/pots, 2 tbsp olive oil, 2 small onions, peeled and finely chopped, 3 garlic cloves, peeled and finely chopped, and more.

Yes, Marco Pierre White's pumpkin and butter bean broth recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marco Pierre White's pumpkin and butter bean broth recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions