Instructions

1:

Add butter to a large soup pot and sauté onions and garlic for 3-4 minutes to soften.

2:

Next add the Moroccan paste, cook off for a minute.

3:

Add the diced pumpkin, stir to coat in the Moroccan paste. 

4:

Pour in chicken stock, cannellini beans and season with Man Grind.

5:

Simmer over a medium heat for about 30 minutes or until the pumpkin is cooked and falling apart.

6:

Blend with a stick blender until smooth.

7:

Taste to check the seasoning and add more man grind if needed.

8:

To make the whipped feta blend all ingredients in a food processor until smooth, dollop in the middle of the bowls of soup to serve.

Use oil instead of butter for vegan/dairy free and omit the whipped feta.