Pumpkin and bean soup with coconut milk
Healthy and hearty soup that is vegan and gluten free for the holidays!
A healthy and nutritious recipe, packed with protein from the beans and vitamins and minerals from the pumpkin.
Hello Fall! My favorite time of the year. I’m very excited to share this recipe with you. This is very close to my heart as my son has been having this soup once a week ever since he turned one. This is perfect dish to bring to a Halloween party, thanksgiving potluck, or simply for those chilly nights that calls for a warm soup. You can leave it chunky or mash the pumpkin to make it smooth and creamy.
This recipe is inspired from a south Indian dish called “Erissery”. This is a soupy version of Erissery where, instead of ground coconut paste, I’ve used coconut milk for the creamy base and sautéed the other ingredients to enhance the flavor.
I’ve used red beans here but you can make this with most other types of beans like white beans, black beans or kidney beans. You can also substitute pumpkin with butternut or acorn squash. In the summer, I make this recipe using butternut squash. Feel free to add canned beans and pumpkin puree instead of making them from scratch.
You can use the pumpkin seeds to make your own toasted pumpkin seeds. I washed and pat dried the seeds, mixed them with garlic powder, paprika, salt and olive oil, and put them in the oven at 350F for 40 minutes. You can also toast some grated coconut over the stove to add as a topping.
Pumpkin and bean soup with coconut milk
Healthy and hearty soup that is vegan and gluten free for the holidays! A nutritious recipe packed with protein from the beans and vitamins and minerals from the pumpkin.
Soak red beans overnight; cook the beans with enough water, red chilly powder, turmeric powder and salt for till it is cooked.
Add the pumpkin pieces and cook uncovered till the pumpkin turns soft and tender; when the pumpkin and beans are cooked, slightly mash the pumpkin pieces. Switch off the stove.
Heat oil in a pan. Add cumin seeds and after it splutters add green chilies, garlic and small onions and sauté for 2 minutes.
Add cooked pumpkin and red beans along with the water, cook for a minute.
Add coconut milk and let simmer for a minute. Stir continuously.
Garnish with toasted pumpkin seeds or toasted coconut according to your preference.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Soak red beans overnight; cook the beans with enough water, red chilly powder, turmeric powder and salt for till it is cooked.
Add the pumpkin pieces and cook uncovered till the pumpkin turns soft and tender; when the pumpkin and beans are cooked, slightly mash the pumpkin pieces. Switch off the stove.
Heat oil in a pan. Add cumin seeds and after it splutters add green chilies, garlic and small onions and sauté for 2 minutes.
Add cooked pumpkin and red beans along with the water, cook for a minute.
Add coconut milk and let simmer for a minute. Stir continuously.
Garnish with toasted pumpkin seeds or toasted coconut according to your preference.