Pumpkin And Red Bean Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 celery ribs (with leaves, finely chopped)
1 chili, finely chopped
1 teaspoon cumin seed
300 g pumpkin or 300 g butternut squash, peeled and diced weight
2 tablespoons soup, pwder (any flavour, mixed with 1/4 cup water to make a paste)
paprika
salt
pepper
410 g red kidney beans (canned beans)

Preparation

Saute celery, chilli and cumin in pressure cooker for one or two minutes on medium high heat. Add pumpkin and one cup water. Close pressure cooker, bring to full pressure and cook for 5 minutes. Take off heat. Cool. Open cooker, mash contents thoroughly, add beans, soup mix and seasoning. Stir well,simmer for two or three minutes. Serve.