Curried Pumpkin Bean Soup

Warm up this season with a delicious bowl of Curried Pumpkin Bean Soup! Packed with nutritious ingredients like pumpkin and black beans, this flavorful dish is easy to make and perfect for chilly evenings. Discover key steps, helpful cooking tips, and variations to customize your soup to your liking. Dive into this comforting recipe and treat your taste buds—click through to explore all the delicious details and bring warmth to your table!

Print Recipe Pin Recipe

Ingredients

1 medium pumpkin (about 3-4 cups chopped), peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) 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

Salt and pepper to taste

A handful of fresh cilantro, for garnish

Juice of 1 lime

Instructions

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.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.

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.

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.

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.

Use an immersion blender to puree the soup until smooth, or carefully transfer it to a traditional blender in batches.

Season with salt and pepper to taste, and stir in the lime juice for an extra zing.

Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6