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Recipes Gluten-free Vegetarian Soups Main course

Are you looking for a soup packed with vitamins to give your body a boost? This pumpkin soup with beans is very nutritious and filling, but above all incredibly tasty. You can use a standard bottle pumpkin or a round pumpkin — it doesn’t really matter, and not all supermarkets offer many pumpkin varieties. Either way, it will be a delicious soup!

Recipe

Pumpkin Soup with Beans

This pumpkin soup with beans is a nutritious, filling soup with an Asian twist. The tender pumpkin is combined with brown beans and seasoned with garlic, paprika, ginger, cumin and a touch of cayenne pepper. After blending the soup, stir in some plant-based cooking cream for a creamy texture. Perfect as a nourishing starter or main course, and wonderfully warming on cold days!

Course	Starter, main course
Kitchen	Asian
Servings	Makes about 2 liters of soup

Preparation time

Preparation time	45 min
Total	45 minutes

Equipment

Soup pot
Garlic press
Immersion blender or blender
Cutting board
Knife
Ladle
Soup bowls

Ingredients

1 large pumpkin (1 kg)
200 g brown beans (cooked)
2 cloves of garlic
1.5 liters stock
a splash of plant-based cooking cream
2 teaspoons paprika powder
1 teaspoon ground ginger (or a piece of grated ginger)
1 teaspoon ground cumin
a generous pinch of cayenne pepper

How to make pumpkin soup with beans?

Cut the pumpkin into cubes. You can leave the skin on. Press the garlic finely in a garlic press and add it with some extra virgin olive oil to a large soup pot.
Sauté the garlic pieces, then add the pumpkin. Put the lid on the pan and let it simmer over the heat for about 10 minutes. Stir the pumpkin from time to time.
When the pumpkin is nice and soft after 10 minutes, add 1.5 liters of stock (or add water, bring it to a boil and then add stock cubes). Add the drained beans. Let simmer gently for another 10 minutes.
Then puree the soup with an immersion blender or pour the soup into a blender. Be careful! After blending, return the soup to the pan and add the spices. Let it bubble on low heat for a few more minutes and finally stir in the plant-based cooking cream.
Serve the soup bowls at the table with a placemat underneath. Enjoy!

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This pumpkin soup with beans is wonderfully nutritious and filling. The combination of paprika, ground ginger and cumin gives the soup a warm, spiced flavor that’s perfect for the cold season.

Serve the soup in deep bowls with some fresh bread on the side. The soup also freezes well, so you’ll always have a quick and tasty meal on hand.

Related products

Alessi Blender Plissé Grey - 1.5 liter - 700 W - Michele de Lucchi - MDL09 G

Cosy & Trendy Soup Bowls / Bowls - Sintra Terracotta ø 16 cm - 4 pieces

Related categories

Soup pan

Blenders and Juicers

Soup bowls

Soup spoon

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