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
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.