Description
A warming and aromatic Indian-inspired pumpkin soup with beans, curry spices, and coconut for richness — comforting, hearty, and nourishing. This hearty soup combines the natural sweetness of pumpkin with protein-rich beans and fragrant curry spices, finished with creamy coconut milk for a silky texture. Perfect for a cozy meal any time of year.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, diced
- 2 cups pumpkin (cubed or purée)
- 1 cup white or kidney beans (cooked or canned, drained and rinsed)
- 4 cups vegetable broth
- 1 tsp curry powder
- ½ tsp turmeric
- ½ cup coconut milk
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Sauté Onion: Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes.
- Add Pumpkin and Spices: Stir in the cubed or puréed pumpkin along with 1 teaspoon curry powder and ½ teaspoon turmeric. Cook for another 2–3 minutes to allow the spices to bloom and coat the pumpkin.
- Add Beans and Broth: Pour in 1 cup of white or kidney beans and 4 cups of vegetable broth. Stir well and bring the mixture to a simmer. Reduce the heat and let it cook gently for 15–20 minutes, until the pumpkin is tender and flavors meld.
- Blend Soup (Optional): For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, or transfer a portion to a blender and puree, then return to the pot. This step is optional depending on your preferred consistency.
- Finish with Coconut Milk and Cilantro: Stir in ½ cup coconut milk to add richness and creaminess. Adjust seasoning with salt and pepper to taste. Finally, add freshly chopped cilantro for a fresh, vibrant flavor.
- Serve Warm: Ladle the soup into bowls and serve warm as a comforting appetizer or main dish.
Notes
- Add chili powder or chopped fresh chili for a spicy kick.
- Use red lentils instead of beans for a dhal-style variation that’s quicker to cook.
- Feel free to garnish with a squeeze of lime juice or a dollop of yogurt for added brightness and creaminess.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
