Pumpkin, leek & cannellini bean soup

Prep 25 mins | Cook 50 mins | Serves 4

2 tbs olive oil
2 garlic cloves, crushed
2 leeks, trimmed, halved lengthways, washed and thinly sliced
1.2 kg peeled and diced butternut pumpkin (about 1 medium)
pinch ground chilli (or to taste)
7 cups chicken stock
1 tbs thyme leaves
10 thin slices spicy pancetta
400g can cannellini beans, drained and rinsed
thyme sprigs, to serve

Step 1 Heat oil in a large saucepan over medium heat. Add garlic and leeks and cook, stirring occasionally, for 4-5 minutes or until leeks are tender.

Step 2 Add pumpkin, ground chilli, stock and thyme. Stir to combine, cover and bring to the boil. Reduce heat and cook, stirring occasionally, over medium-low heat for 25-30 minutes or until pumpkin is tender.

Step 3 Meanwhile, preheat a grill on medium-high heat. Place pancetta on a foil-lined grill tray and grill for 1 minute on each side or until crisp at the edges. Drain on paper towel and cool. Break pancetta into thin strips and set aside.

Step 4 Using a stick blender, puree soup until smooth. Stir in beans and season with salt and pepper to taste. Heat soup over medium-low heat for 5 minutes or until hot. Ladle soup into serving bowls, top with pancetta and thyme sprigs and serve.

Good for you ... Butternut Pumpkin
Butternut Pumpkin

Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides folate, a B vitamin that is necessary for formation of normal blood cells.