Pumpkin and Beans Soup

Ingredients – Serves 4

• 1 Small Pumpkin
• 1kg of Potatoes
• 300g of Beans
• 2l of Buttermilk
• 1 bouquet of Garni (Rosemary, Sage, Bay Leaf)
• Salt and pepper to taste

Method

Peel the pumpkin, remove the seeds and internal filaments, grate it and cover with some salt for about 2 hours.

Meanwhile, in a saucepan filled with water, put the bunch of aromatic herbs and the beans, place on the stove and cook over low heat for about 1 hour, remove the bunch and add salt to taste.

In a saucepan of lightly salted water, boil the whole and peeled potatoes for 45 minutes. Drain them, and pass them through a sieve or a potato masher.

Pour the buttermilk into a saucepan, then add the grated pumpkin, well squeezed, the mashed potatoes and finally the beans with their cooking water. Bring to a boil and continue to cook for another 15-20 minutes, stirring to prevent the soup from sticking. Remove, adjust the salt and pepper, and serve the soup warm.