Cozy Pumpkin Black Bean Soup

🕒 Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• ½ tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon ground turmeric
• 2 cans (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup pumpkin purée
• 3 cups vegetable stock
• 1 cup coconut milk
• 2 tablespoons lime juice
• Handful of fresh cilantro, roughly chopped
• Salt & pepper to taste

Step-by-Step Instructions:

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 5–6 minutes until softened.
2. Add flavor boosters:
   Stir in garlic and ginger. Cook 1 more minute until fragrant 🌿
3. Spice it up:
   Add cumin, coriander, thyme, paprika, and turmeric. Cook for 1 more minute, letting the spices bloom 🌶️
4. Build the base:
   Stir in black beans, pumpkin purée, diced tomatoes (with juice), and vegetable stock. Bring to a boil.
5. Simmer:
   Reduce heat to low, cover, and simmer for 20 minutes to let flavors meld.
6. Creamy finish:
   Stir in coconut milk. Simmer again for a few minutes, then add lime juice and chopped cilantro.
7. Serve warm:
   Ladle into bowls and enjoy with tortilla chips or crunchy strips!

💡 Pro Tips:

• Storage: Keeps in the fridge up to 4 days or freezes beautifully for 2 months.
• Pumpkin Swap: Butternut squash purée works great too!
• Texture Tip: Blend half the soup for a creamier texture, or leave it chunky for a rustic feel.

🧾 Nutrition Info + Disclaimer:

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	241	7g	29g	13g	6g	11g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.