Name: Pumpkin Black Bean Soup Recipe
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4
Cuisine: American
Ingredients: 2 (14 oz / 400 g) cans of black beans, drained and rinsed; 1 cup (250 g) of pumpkin puree; 3 cups (750 ml) of vegetable stock; 1 cup (250 ml) of coconut milk; 1 (14 oz / 400 g) can of diced tomatoes; 1 diced medium onion; 1 diced medium carrot; 23 diced celery stalks; 2 minced garlic cloves; 1 tablespoon of minced fresh ginger; A handful of roughly chopped fresh coriander; 2 tablespoons of olive oil; 1/2 tablespoon of ground cumin; 1 teaspoon of ground coriander; 1 teaspoon of smoked paprika; 1/2 teaspoon of dried thyme; 1/2 teaspoon of ground turmeric; 2 tablespoons of lime juice; Salt and freshly ground black pepper to taste

Description

Warm Mexican-inspired pumpkin black bean soup brings comfort and zest to chilly evenings. Hearty ingredients blend seamlessly, creating a soul-satisfying meal perfect for gathering loved ones around the table.

Ingredients

Scale

Main Ingredients:

2 (14 oz / 400 g) cans of black beans, drained and rinsed
1 cup (250 g) of pumpkin puree
3 cups (750 ml) of vegetable stock
1 cup (250 ml) of coconut milk
1 (14 oz / 400 g) can of diced tomatoes

Vegetables and Aromatics:

1 diced medium onion
1 diced medium carrot
23 diced celery stalks
2 minced garlic cloves
1 tablespoon of minced fresh ginger
A handful of roughly chopped fresh coriander

Spices and Seasonings:

2 tablespoons of olive oil
1/2 tablespoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of smoked paprika
1/2 teaspoon of dried thyme
1/2 teaspoon of ground turmeric
2 tablespoons of lime juice
Salt and freshly ground black pepper to taste

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Instructions

Prepare the aromatic base by heating olive oil in a large pot over medium heat. Introduce diced onion, carrot, and celery, sautéing for 5-6 minutes until vegetables soften and onions turn translucent.
Incorporate minced garlic and ginger, stirring for one minute to release their intense fragrance and create a robust flavor foundation.
Enhance the soup’s depth by sprinkling ground cumin, coriander, smoked paprika, thyme, and turmeric. Toast the spices for one minute to amplify their essential oils and complex notes.
Combine black beans, pumpkin puree, canned tomatoes with their juice, and vegetable stock into the pot. Thoroughly mix the ingredients to ensure even distribution.
Elevate heat to trigger a boiling point, then immediately reduce to low. Cover and simmer for 20 minutes, allowing flavors to harmonize and develop complexity.
After simmering, unveil the pot and gently fold in coconut milk. Return to a gentle simmer, then introduce lime juice and fresh coriander for brightness and herbal undertones.
Conduct a final flavor assessment, adjusting salt and pepper to personal preference. Consider an extra splash of lime juice to heighten the soup’s vibrant character.

Notes

Swap black beans with white beans or chickpeas for a different protein texture and taste variation.
Toast spices briefly before adding to enhance their deep, complex flavor profile without burning.
Use pumpkin pie spice instead of individual spices for quick and consistent seasoning if pressed for time.
Create a vegan version by ensuring vegetable stock and checking coconut milk ingredients for animal-derived products.

Prep Time: 12 minutes
Cook Time: 20 minutes
Category: Lunch, Dinner, Appetizer
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 4
Calories: 250
Sugar: 5 g
Sodium: 400 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 10 g
Protein: 8 g
Cholesterol: 0 mg