Spicy Pumpkin and Black Bean Soup [ 35 min ]
This Spicy Pumpkin and Black Bean Soup is a feast for the eyes and the taste buds. The rich orange hue of the pumpkin combines beautifully with the dark, hearty black beans to create a visually appealing bowl of soup. The subtle warmth from the spices adds a delightful depth of flavor, making it the perfect dish to celebrate the flavors of autumn. Ready in under 40 minutes, this easy-to-make soup is ideal for cozy weeknight dinners or as a starter for your fall gatherings.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can pumpkin puree (15 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1/2 cup coconut milk
- 1 medium red bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for about 1 minute until fragrant.
- Pour in the vegetable broth and stir in the pumpkin puree. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Add the black beans, coconut milk, and diced red bell pepper. Season with salt and black pepper. Simmer for another 10 minutes until the soup is heated through and the flavors have melded.
- Stir in the lime juice and fresh cilantro just before serving.
- Ladle the soup into bowls, garnish with additional cilantro if desired, and serve hot.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 28gProtéines: 7gFat: 9gSucre: 5g
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