| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Pumpkin |
| 2 |
|
Onions |
| 2 |
|
Garlic cloves; unpeeled |
| 1 |
tb |
Olive oil |
| 1 |
c |
Black-eyed beans; soaked overnight |
| 1 |
|
Carrot; peeled and chopped |
| 1 |
|
350 gram can tomatoes |
| 10 |
c |
Chicken stock or water |
| 6 |
|
Chipolata sausages |
|
|
Salt and freshly ground pepper |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Chop the pumpkin and onion into rough wedges, toss with garlic and
oil in roasting pan and bake at 180C/360F for 1 hour. Cut off the
skins and chop the flesh.
Drain the beans and place in a large pot with carrots and plenty of
cold water and cook for 30 minutes.
Combine the pumpkin, onion, garlic, tomatoes, beans, carrots, salt and
pepper and add the stock or boiling water.
Cook for another 20 minutes, stirring occasionally.
Prick the sausages and grill until well-browned. Add to soup with
parsley and serve with crusty bread.
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