This nourishing one-pan soup is a simple, fiber-rich meal designed to make healthy eating feel effortless. Roasting the vegetables together creates a deep, comforting flavor, while cannellini beans add plant-based fiber and protein. Perfect for meal prep, this freezer-friendly soup is an easy option to enjoy throughout the week. Serve with crusty sourdough for the ultimate warming meal.
Time to cook: 55 minutes
Serves: 4-6, as a main
Ingredients:
- 1 butternut pumpkin (squash), peeled and chopped into rough chunks (1.4kg peeled and chopped)
- 3 roma tomatoes, halved
- 1 red onion, quartered
- 1 bulb garlic, top trimmed off
- 2 tbsp extra virgin olive oil
- Sea salt & black pepper
- 3 cups (750ml) vegetable stock, hot
- 400g (14.1oz) tin cannellini beans, drained & rinsed
To serve (optional):
- ½ cup greek yogurt
- 1 bunch chives, chopped
- ½ cup pumpkin seeds, toasted
Method:
Preheat the oven to 390°F (200°C). Line a baking sheet or roasting pan with parchment paper.
Spread the pumpkin, tomatoes, onion and garlic onto the tray. Drizzle the olive oil over the top and season with sea salt and black pepper. Bake for 45–50 minutes, or until the squash is tender and cooked through.
Allow the garlic to cool slightly, then squeeze the cloves from the skins. Transfer the garlic, pumpkin, tomatoes, and onion to a large pot. Pour over the hot vegetable stock and add the cannellini beans. Blend using an immersion (stick) blender until smooth.
Serve with your toppings of choice and crusty sourdough.
