Description
This pumpkin black bean soup is a comforting, nourishing bowl packed with creamy pumpkin, protein-rich black beans, and warming spices. Perfect for chilly evenings or meal prep.
Ingredients
- 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
- 1/2 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
- 2 cans (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup pumpkin puree
- 3 cups vegetable stock
- 1 cup coconut milk
- 2 tablespoons lime juice
- A handful fresh coriander (cilantro), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sauté 5–6 minutes until softened.
- Add garlic and ginger, cook 1 minute until fragrant.
- Stir in cumin, coriander, smoked paprika, thyme, and turmeric. Cook 1 minute until fragrant.
- Add black beans, pumpkin puree, diced tomatoes with juice, and vegetable stock. Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes.
- Remove lid, stir in coconut milk, bring to a gentle simmer again.
- Stir in lime juice and chopped coriander. Season with salt and pepper.
- Serve warm with tortilla chips or strips.
Notes
- For creamier texture, use an immersion blender to partially blend the soup.
- Can be made ahead and stored in the fridge for up to 3 days.
- Optional: Garnish with avocado slices or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American