Bold Bean Co

Directions

1. step 1

   Sauté the carrot, onion and celery in 1 tbsp of olive oil for about 10 mins until sweet and nicely caramelised. 

2. step 2

   Add a bay leaf and crushed cloves of garlic and cook for another minute. 

3. step 3

   Add half of the cubed Delica pumpkin, followed by the jar of chickpeas, diced potatoes and cover everything with vegetable stock. Add more stock if necessary.

4. step 4

   Add a few sprigs of marjoram (or oregano) and parmesan rind - leave out to keep it vegan, but if using (this gives it a boost of umami flavour and richness). Cook for about 20 minutes until pumpkin becomes soft and all the flavours merge together.

5. step 5

   Slice the remaining pumpkin into chunky pieces, season with salt and pepper, drizzle with olive oil and roast at 180C for 20-25 mins until nicely caramelised.

6. step 6

   Meanwhile, trim the Cavolo Nero leaves and blitz them with a pinch of salt and 50ml of olive oil, thin it out with more olive oil if necessary. Reserve for garnish.

7. step 7

   When the soup is cooked, check the seasoning. Spoon out the parmesan rind if using and the sprigs of marjoram. Either take the third of the soup, blitz in the blender and put it back to the pot. Or, squish it with a potato masher to get a thicker consistency. 

8. step 8

   Pour the soup into the bowls and drizzle with the cavolo nero oil. Top with few slices of roasted Delica pumpkin and lots of grated parmesan.