Step 1

Finely chop the onion and mince the garlic. Peel the squash and remove the seeds. (See notes for how to use these up). Chop the squash into small cubes. Remove the stems from the cavolo nero and chop into bite-sized pieces.

Step 2

Heat a medium-sized pot and add a good drizzle of olive oil, then add the onion and cook on a medium-low heat for 5-7 mins until softened. Add the garlic, squash, cavolo nero, and chipotle chilli flakes. Stir and cook for about 5-8 mins until fragrant and the squash is starting to soften.

Step 3

Drain the beans and add them to the pot. Add the vegetable stock and smoked paprika.

Step 4

Bring to a boil, then turn the heat down to a gentle simmer and cook for about 20 mins, uncovered until the squash and beans are tender.

Step 5

Meanwhile, toast the pumpkin seeds in the oven, air fryer or in a dry saucepan for a few minutes, until crispy.

Step 6

Stir the soup and lighty crush some of the squash and beans to make the soup creamier. Taste the soup and season with salt and pepper.

Step 7

To serve, ladle the soup into bowls and grate over some vegan Parmesan-style cheese, if using, crush on the pumpkin seeds and add a final drizzle of olive oil.