Curried Pumpkin Bean Soup Flavorful and Satisfying Dish

Ingredients

• 1 medium pumpkin, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 tablespoons olive oil
• to taste salt and pepper
• a handful fresh cilantro, for garnish
• 1 lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes soft and translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
3. Add the diced pumpkin, curry powder, and ground cumin to the pot. Sauté for another 5 minutes, stirring frequently and allowing the spices to toast.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the pumpkin is tender.
5. Once the pumpkin is cooked, add the black beans and coconut milk to the pot. Stir everything together and let simmer for another 5 minutes.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a traditional blender in batches.
7. Season with salt and pepper to taste, and stir in the lime juice for an extra zing.
8. Serve hot, garnished with fresh cilantro.