Pumpkin Black Bean Soup (Print Version)
Creamy pumpkin and black beans simmer with warming spices for a satisfying, nourishing bowl.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, diced
04 -
2-3 celery stalks, diced
05 -
2 garlic cloves, minced
06 -
1 tablespoon fresh ginger, minced
07 -
1/2 tablespoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon dried thyme
11 -
1/2 teaspoon ground turmeric
12 -
2 cans (400 g each) black beans, drained and rinsed
13 -
1 can (400 g) diced tomatoes
14 -
250 g pumpkin puree
15 -
750 ml vegetable stock
16 -
250 ml coconut milk
17 -
2 tablespoons lime juice
18 -
A handful of fresh coriander, roughly chopped
19 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5-6 minutes until softened.
02 -
Add the minced garlic and ginger and continue to cook for another minute until fragrant.
03 -
Stir in the ground cumin, ground coriander, dried thyme, smoked paprika, and turmeric. Cook for another minute until fragrant.
04 -
Pour in the black beans, pumpkin puree, diced tomatoes (with juice), and vegetable broth.
05 -
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.
06 -
Remove the lid and stir in the coconut milk. Allow the soup to get to a simmer again, then stir in the fresh lime juice and chopped coriander.
07 -
Season to taste with salt and freshly ground black pepper. Serve warm with tortilla chips or strips.