KEY POINTS:
Serves 4
1 Tbs butter
2 Tbs olive oil
1 onion
3 cloves garlic
4 sage leaves
1 sprig fresh thyme
1.5kg pumpkin, peeled and chopped
2.5 litres chicken or vegetable stock
400g tin of black-eyed beans (fagioli all'occhio)
Salt and pepper
Pistou
2 cloves garlic
1 cup packed basil leaves (or use half basil, half parsley)
1/4 cup extra virgin olive oil
1. Make the pistou by blending the ingredients together in a food processor or mortar and pestle to form a paste, season.
2. Heat the butter and oil in a large saucepan. Add the finely diced onion, chopped garlic, chopped sage leaves and thyme. Stir, then add the pumpkin and leave to brown for a few minutes.
3. Pour over the stock and simmer for 30 minutes. Add the drained and rinsed beans then check for seasoning. Serve with a spoonful of pistou and warmed crusty bread.