Description
A comforting and nutritious blend of black beans and pumpkin, perfect for chilly days.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2 to 3 ribs celery, diced
- 2 cloves garlic, minced
- 1 tbsp freshly minced ginger
- 1/2 tbsp ground cumin
- 1 tsp ground coriander seed
- 1 tsp smoked paprika
- 1/2 tsp dried thyme leaves
- 1/2 tsp ground turmeric
- 2 cans (14 oz each) black beans, rinsed
- 1 can (14 oz) tomatoes, diced with juices
- 1 cup pumpkin puree
- 3 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- 1 handful fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for about 5-6 minutes, stirring occasionally, until they soften and turn slightly golden.
- Add aromatics and spices: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. Then, add the ground cumin, coriander, smoked paprika, thyme, and turmeric, cooking for another minute to let the spices bloom.
- Combine remaining ingredients: Add the rinsed black beans, diced tomatoes (with juices), pumpkin puree, and vegetable broth to the pot. Stir well to combine, then bring to a gentle boil over medium-high heat.
- Simmer for flavor: Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the flavors to meld beautifully.
- Finish it off: Remove the lid and stir in the coconut milk. Let the soup gently simmer again until heated through. Then, add fresh lime juice and chopped cilantro. Adjust the seasoning with salt and black pepper as desired.
- Serve: Ladle the hot soup into bowls immediately. Garnish with extra cilantro or a lime wedge if desired, and enjoy with tortilla chips or strips for that perfect crunch!
Notes
This soup freezes beautifully. Store in airtight containers for up to 5 days in the refrigerator or about 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg