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Curried Pumpkin Bean Soup

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Curried Pumpkin Bean Soup is a comforting and flavorful dish that combines the richness of pumpkin with the earthiness of beans and the warm spice of curry. This soup is perfect for the colder months, offering a hearty, nourishing meal that’s both satisfying and packed with nutrients. The blend of curry powder and pumpkin creates a depth of flavor that will leave you coming back for more. This easy-to-make soup is not only delicious but also a great option for vegan and gluten-free diets.

Ingredients

Prepare the Soup Base:

  1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
  2. Sauté the Aromatics: Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the garlic and grated ginger, and sauté for another minute until fragrant.
  3. Add the Spices: Stir in the curry powder, ground cumin, and ground turmeric. Cook for another 1-2 minutes to toast the spices and bring out their flavor.

Make the Soup:

  1. Add the Pumpkin and Beans: Stir in the pumpkin puree and white beans, mixing well to combine with the onions and spices.
  2. Pour in the Broth and Coconut Milk: Add the vegetable broth and coconut milk to the pot, stirring to combine. Bring the soup to a simmer.
  3. Simmer the Soup: Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  4. Blend (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, skip this step.
  5. Season: Taste the soup and add salt, pepper, and maple syrup (if using) to adjust the flavor.

Serve the Soup:

  1. Serve: Ladle the soup into bowls, garnish with fresh cilantro (if desired), and serve hot with crusty bread or a side salad.

Instructions

Prepare the Soup Base:

  1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
  2. Sauté the Aromatics: Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the garlic and grated ginger, and sauté for another minute until fragrant.
  3. Add the Spices: Stir in the curry powder, ground cumin, and ground turmeric. Cook for another 1-2 minutes to toast the spices and bring out their flavor.

Make the Soup:

  1. Add the Pumpkin and Beans: Stir in the pumpkin puree and white beans, mixing well to combine with the onions and spices.
  2. Pour in the Broth and Coconut Milk: Add the vegetable broth and coconut milk to the pot, stirring to combine. Bring the soup to a simmer.
  3. Simmer the Soup: Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  4. Blend (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, skip this step.
  5. Season: Taste the soup and add salt, pepper, and maple syrup (if using) to adjust the flavor.

Serve the Soup:

  1. Serve: Ladle the soup into bowls, garnish with fresh cilantro (if desired), and serve hot with crusty bread or a side salad.

Nutrition

Find it online: https://herbites.com/curried-pumpkin-bean-soup/