Pumpkin Pinto Bean Soup

If there is two things out in this world that I really love, it’s Thai food and it’s Mexican food. It’s freezing cold here at the moment, so let’s make fusion cuisine that warms the heart.

And is healthy of course.

Pinto beans are beige with reddish-brown specks when dried but become a solid light brown or pale pink when cooked. They have an earthy, almost nutty flavor and are simple to prepare.

Pinto beans are a very good source of cholesterol-lowering fiber. Even though that is not what makes them special as most other beans do that, too. Additionally, pinto beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal. The diabetes patients and people on a low-carb diet will appreciate its low glycemic index. Pinto beans are also an excellent source of molybdenum, a very good source of folate (enough preggos!), and a good source of protein, vitamin B1, and vitamin B6 as well as the minerals copper, phosphorus, iron, magnesium, manganese, and potassium.

This pumpkin pinto bean soup recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Pumpkin Bean Soup

A fusion of spicy chili flavours and everyone's favourite fall vegetable pumpkin. It requires 1-pot, easy to make, versatile and the perfect comfort food.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Soup

Cuisine: American, Mexican, thai, Vegan

Keyword: dairy-free, soup, vegan

Servings: 4

Ingredients

• 2 tsp coconut oil
• 1½ cup white onion diced
• 2 garlic cloves
• 1 tsp fresh ginger minced
• 1 medium jalapeno minced, stem removed
• 1 can diced tomatoes
• 2 cup vegetables broth
• 2 tsp ground cumin
• 1 tsp chili powder plus more to taste
• ½ tsp ground coriander
• 1 can coconut milk
• 1 can pinto beans drained and rinsed
• 1 cup roasted pumpkin pureed
• 3 tbsp lime juice plus more to taste
• 1 dash salt, pepper
• 3 cup greens of your choice I used frozen spinach

For serving

• lime wedges
• fresh cilantro

Instructions

• Cut pumpkin in half moons of about 1 inch. Roast in the oven until tender (about 20 minutes) at 204° F.
• Heat a large pot over medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
  
  
• Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant.
  
  
• Add diced tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander and bring to a low boil.
  
  
• Once the pumpkin is tender, take out from the oven and purée or mash. (I use a potato masher for that).
• Add coconut milk, pumpkin purée and pinto beans. If you prefer a soupier consistency and less of a stew, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
  
  
• Add lime juice. Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
  
  
• Stir in chopped greens, cover, and cook on low until incorporated (or frozen spinach is thawed) (about 3-10 minutes).
  
  
• Serve as is, or with jasmine rice. Top with chopped cilantro if desired.
  
• Leftovers can be stored in the fridge for 4-5 days or in the freezer up to 1 month.