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Pumpkin Black Bean Soup

Pumpkin Black Bean Soup garnished with fresh herbs, served on a white napkin with a glass of water.
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A deliciously healthy and easy pumpkin black bean soup that combines creamy pumpkin puree with hearty black beans and warm spices for a comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 2–3 celery stalks diced
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • ½ tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon ground turmeric
  • 2 cans 14 oz 400 g black beans drained and rinsed
  • 1 can 14 oz 400 g diced tomatoes
  • 1 cup 250 g pumpkin puree
  • 3 cups 750 ml vegetable stock
  • 1 cup 250 ml coconut milk
  • 2 tablespoons lime juice
  • A handful of fresh coriander roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion carrot and celery and cook until softened about 5 minutes.
  3. Stir in minced garlic and ginger and cook for 1 minute.
  4. Add ground cumin coriander smoked paprika thyme and turmeric and stir well.
  5. Pour in black beans diced tomatoes pumpkin puree and vegetable stock.
  6. Bring to a boil then reduce heat and simmer for 20 minutes.
  7. Stir in coconut milk and lime juice then cook for another 5 minutes.
  8. Season with salt and freshly ground black pepper to taste.
  9. Garnish with chopped fresh coriander and serve hot.

Notes

  • For a smoother texture blend the soup with an immersion blender before adding coconut milk
  • Adjust the spices to your preference for heat and flavor

Nutrition

Find it online: https://www.amgroyal.com/pumpkin-black-bean-soup-healthy-easy-recipe/