メアリー・マッカートニーさんのインスタグラム写真 - (メアリー・マッカートニーInstagram)「CHILLI PUMPKIN SOUP SERVES 6 My mum loved pumpkins; she and Dad grew them every year. I love the combination of pumpkin with a hint of chilli heat. Use more or less chilli, depending on how hot you like it. INGREDIENTS 2 tablespoons light olive oil or vegetable oil 2 medium white onions, roughly chopped 2 cloves garlic, chopped 1 carrot, chopped 1 stick celery, chopped 1kg pumpkin or butternut squash, peeled, deseeded and cubed 6 fresh sage leaves, or 1 teaspoon dried sage 1 medium red chilli, deseeded and chopped (or 2 if you like a little extra heat), or 1⁄2 teaspoon chilli flakes 1 medium sweet potato, peeled and chopped 400g tin butter or cannellini beans, drained 1.4 litres vegetable stock sea salt and freshly ground black pepper, to taste METHOD Heat the oil in a large saucepan over a medium heat, then add the onions, garlic, carrot and celery and sauté for a couple of minutes. Next, add the chopped pumpkin, sage, chilli, sweet potato and butter beans and continue to cook for a further 2 minutes. Add the vegetable stock, stir and bring to the boil, then turn down the heat to a gentle simmer. Cover with a lid and cook for 20 minutes, or until all the vegetables and beans have softened and cooked through. Allow to cool slightly before whizzing with a stick blender in the pan. (If blending in a food processor, let the soup cool slightly, then ladle in small amounts and blend a bit at a time.) To serve, sprinkle a few toasted pumpkin seeds on top of each bowl of soup and drizzle with a little extra Virgo. Olive oil」10月9日 22時14分