Pumpkin And Butter Bean Broth Recipe

Name: Pumpkin And Butter Bean Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Knorr Vegetable Stock Pot; 2 tablespoons olive oil; 2 onions small, peeled and finely chopped; 3 garlic cloves peeled and finely chopped; 6 carrots small, peeled and finely chopped; 3 celery stalks finely chopped; 2 tablespoons tomato puree optional; 2 3/8 cups butterbeans tins of, in water, drained; 2 cups pumpkin peeled and chopped into chunks; 2 courgettes or 6-8 baby courgettes, cut into chunks; 1 teaspoon chopped fresh thyme; crusty bread to serve

Servings: persons

2 Knorr Vegetable Stock Pot
2 tablespoons olive oil
2 onions small, peeled and finely chopped
3 garlic cloves peeled and finely chopped
6 carrots small, peeled and finely chopped
3 celery stalks finely chopped
2 tablespoons tomato puree optional
2 3/8 cups butterbeans tins of, in water, drained
2 cups pumpkin peeled and chopped into chunks
2 courgettes or 6-8 baby courgettes, cut into chunks
1 teaspoon chopped fresh thyme
crusty bread to serve

1
First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2 ltr of boiling water, stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and bring to a gentle simmer.
2
In a separate large heavy-based saucepan, heat the olive oil. Add in the onion and garlic and fry for 1-2 minutes over a high heat, stirring constantly so that they soften but don't brown at all.
3
Add in the carrot and celery and cook for 2-3 minutes, stirring constantly. 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.
4
Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring to the boil, then reduce the heat and simmer for 20 minutes.
5
Add in the drained butterbeans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes.
6
Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes. Adding fresh thyme gives a lovely flavour to the broth.
7
Check that the vegetables are cooked through; you want them tender, but retaining texture.
8
I'm a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but it's your choice.
9
Take the soup to the table to serve. Some slices of crusty bread would go well with it.

1244

kcal

Calories

117

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

Saved locally in your browser — visible only to you.

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 Knorr Vegetable Stock Pot, 2 tablespoons olive oil, 2 onions small, peeled and finely chopped, 3 garlic cloves peeled and finely chopped, and more.

Yes, Pumpkin And Butter Bean Broth 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!

Pumpkin And Butter Bean Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions