Description
A deliciously healthy and easy pumpkin black bean soup packed with flavors and nutrients. Perfect for a cozy meal anytime.
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
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrot, and celery and sauté for 5 minutes until softened.
- Stir in garlic, ginger, cumin, coriander, smoked paprika, thyme, and turmeric; cook for 1-2 minutes until fragrant.
- Add black beans, diced tomatoes, pumpkin puree, and vegetable stock. Bring to a boil then reduce heat and simmer for 20 minutes.
- Stir in coconut milk and lime juice, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh coriander and serve hot.
Notes
- For a creamier texture, blend half the soup before adding coconut milk
- Adjust spices according to preference
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg