Marco Pierre White’s pumpkin and butter bean broth recipe

Marco Pierre White is a renowned British chef and this recipe showcases his expertise in creating flavorful vegetarian dishes.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Marco Pierre White’s pumpkin and butter bean broth recipe

Cooking Method: Boiling, Simmering Cuisine: British Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 8 ounce Butter beans
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable stock
• 2 teaspoon Olive oil
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until softened.
2. Add diced pumpkin, butter beans, thyme, salt, and black pepper. Stir well.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Remove from heat and let it rest for 5 minutes.
5. Serve hot, garnished with chopped parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.