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black bean pumpkin soup Recipe

black bean pumpkin soup Recipe
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★★★★★

5.2 from 27 reviews

This black bean pumpkin soup is a comforting, flavorful vegan soup combining hearty black beans and creamy pumpkin puree with a vibrant blend of spices and fresh herbs. It’s perfect for a cozy meal, offering a rich texture balanced by the tangy lime juice and fragrant coriander. Easy to prepare and nutritious, this soup is ideal for fall or anytime you crave a wholesome, warming dish.

Ingredients

Scale

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
  • A handful of fresh coriander, roughly chopped

Spices

  • ½ tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon ground turmeric

Pantry Items

  • 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
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
  2. Add garlic and ginger: Stir in the minced garlic and ginger, cooking for an additional minute until you can smell their fragrant aromas.
  3. Add spices: Sprinkle in the ground cumin, ground coriander, smoked paprika, dried thyme, and turmeric. Cook for another minute, stirring constantly to release their flavors.
  4. Add main ingredients: Pour in the drained black beans, pumpkin puree, diced tomatoes with their juice, and vegetable stock. Stir well to combine all ingredients evenly.
  5. 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 to allow the flavors to meld.
  6. Finish the soup: Remove the lid and stir in the coconut milk. Let the soup come back to a gentle simmer, then stir in the fresh lime juice and chopped coriander (cilantro).
  7. Season and serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper. Serve warm, optionally accompanied by tortilla chips or strips.

Notes

  • The soup freezes well; store in airtight containers for up to 3 months.
  • If you prefer a smoother texture, blend part or all of the soup using a stand mixer or immersion blender.
  • For a touch of sweetness, a small amount of sugar can be added to balance the savory flavors.
  • Cilantro and coriander refer to the same herb; use the term familiar to you.
  • This soup pairs well with tortilla chips, rice, or crusty bread.
  • Doubling the spices can enhance the flavor boldly if preferred.

Nutrition

Keywords: black bean pumpkin soup, vegan soup, autumn soup, healthy soup, pumpkin puree soup, black bean soup, gluten free vegan soup

Find it online: https://kitchenwithkai.com/black-bean-pumpkin-soup-recipe/