Spicy Pumpkin and Black Bean Soup [ 40 min ]
This spicy pumpkin and black bean soup perfectly embodies the essence of autumn with its rich and vibrant colors. The silky pumpkin puree combined with the hearty black beans creates a wholesome, comforting meal that is both incredibly satisfying and nourishing. The spices add a delightful warmth, making this soup ideal for cozy fall days. With its simple ingredients and quick preparation time, this soup is a fantastic addition to any meal plan, providing a healthy, vegan-friendly option that's full of flavor. A delightful autumn dish made in just 40 minutes.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups pumpkin puree
- 1 can black beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another minute until fragrant.
- Add the pumpkin puree, black beans, and vegetable broth. Stir well to combine and bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in coconut milk and lime juice. Simmer for an additional 5 minutes.
- Remove from heat and use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Ladle soup into bowls and garnish with fresh cilantro. Serve hot.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 35gProtéines: 6gFat: 9gSucre: 8g
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