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
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this soup is a great addition to our luncheon soups to take to work! absolutely delicious and satisfying! well done and keep the recipes coming please!
Utterly delicious soup!
Hi, I made your soup recipe, but added about 2 tsp. cinnamon, 2 tsp. turmeric powder, 5 small garlic cloves (sautéed with the onions) and about a cup of bone broth (instead of the vegetable stock). Really yummy on a cold, rainy day! Thank you for the inspiration!
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Carol Kearns
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