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About
| As the temperature drops and the squash harvest comes in, this squash - or pumpkin - and split fava bean soup is a comforting and seasonal delight. The simple but excellent recipe was developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog The Art of Baking. |
This soup is wonderfully comforting at this time of year: it has a lovely velvet texture, a brilliant colour and roasting the squash brings out a real intensity of flavour. Indeed, don’t be tempted to add any herbs or spices to the recipe because, simple as this soup is, it’s just packed with flavour.
As the soup only requires half a standard-sized squash I either double the quantities in the recipe so I have some for the freezer or, alternatively, I use the other half in a warming spicy bean stew recipe - made with Hodmedod’s pulses of course. Look out for that recipe shortly…
Makes 4 generous servings
Ingredients
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Method
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Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
