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Curried pumpkin bean soup

Curried pumpkin bean soup

This delicious curry-infused pumpkin bean soup is hearty, nutritious, and perfect for a cozy meal. It's packed with flavor and can be made using a few key ingredients. Serve it warm with a side of crusty bread for a complete meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Indian-inspired
Servings 6 servings
Calories 220 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Blender optional for a creamy texture
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ¼ teaspoon chili powder optional for heat
  • 4 cups pumpkin puree fresh or canned
  • 2 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup coconut milk
  • to taste salt
  • to taste pepper
  • Fresh cilantro for garnish optional

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  • Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
  • Add the curry powder, ground cumin, turmeric, and chili powder (if using). Stir well and let it cook for about 1 minute to bloom the spices.
  • Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for approximately 10 minutes.
  • Add the drained cannellini beans and coconut milk to the pot. Stir well and let it cook for another 10 minutes. If you prefer a creamier soup, use an immersion blender or regular blender to puree the soup to your desired consistency.
  • Season the soup with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

If you want to make it spicier, feel free to increase the amount of chili powder or add chopped fresh chili peppers.
This soup freezes well, so you can make a large batch and save some for later.
Serve with a dollop of yogurt or sour cream for added creaminess.