Porotos con Riendas (Bean and Pumpkin Soup)

Ingredients:

200g dried white beans (cannellini and haricot, for preference)
800g pumpkin, peeled de-seeded and sliced into 3cm cubes (you can also use butternut squash)
2 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, minced
1 large carrot, grated
1 1/2 tsp dried oregano, crumbled
1 tsp paprika (originally Chilean aji de color)
115g spaghetti, broken in half
salt to taste

Method:

Place the beans in a large bowl, cover with plenty of water then set aside to soak over night. The following day, drain the beans then place in a large pan or soup pot. Add enough water to cover the beans then bring to a boil. Reduce to a simmer, cover the pot and cook for abut 60 minutes, or until the beans are just tender (add more water, as necessary, during the cooking time.

In the meantime, heat the olive oil over medium heat in a frying pan. Add the onion, garlic, carrots, oregano and paprika then fry gently for about 15 minutes, or until golden and cooked through. Take the pan off the heat and set aside.

When the beans are almost done add the pumpkin flesh, stir to combine and simmer for 10 minutes further. Now add the spaghetti and continue cooking until the pasta is done (about 10 minutes more). Use a slotted spoon to remove about 1/3 of the pumpkin chunks. Place these in a large bowl then mash with a fork or potato masher. Add this mixture back to the soup pot and stir to combine.

Finally add the fried onion mixture to the pot. Stir to combine, season to taste then ladle into soup bowls. Serve with bread.