Description
This comforting Pumpkin Black Bean Soup is a flavorful, hearty dish perfect for cooler days. Combining creamy pumpkin puree, protein-packed black beans, and aromatic spices, it offers a deliciously satisfying meal that is both nutritious and easy to prepare. The soup is enriched with coconut milk and brightened with lime juice and fresh cilantro for a vibrant finish.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
Spices
- 1/2 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
Main Ingredients
- 2 tablespoons olive oil
- 2 cans (14 oz / 400 g each) 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
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté for 5-6 minutes until they soften and release their aroma.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional minute to bring out their fragrance and flavor.
- Toast Spices: Mix in the ground cumin, ground coriander, dried thyme, smoked paprika, and turmeric. Cook for a further minute until the spices become fragrant, enhancing the soup’s depth of flavor.
- Add Main Ingredients: Pour in the black beans, pumpkin puree, diced tomatoes with their juice, and vegetable stock. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, allowing the flavors to meld together.
- Finish with Coconut Milk and Lime: Remove the lid and stir in the coconut milk. Let the soup come back to a simmer, then add the fresh lime juice and roughly chopped coriander for brightness and freshness.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve warm, ideally with tortilla chips or strips for added texture.
Notes
- You can substitute pumpkin puree with butternut squash puree for a sweeter flavor.
- For a spicier variation, add a pinch of cayenne pepper or chopped chili during the spice toasting step.
- This soup stores well in the fridge for up to 3 days and freezes perfectly for up to 2 months.
- Adjust the thickness by adding more vegetable stock if desired.
- Serve with a dollop of sour cream or yogurt for a creamy contrast if not vegan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Vegetarian
