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Pumpkin and bean soup with coconut milk

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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.

Ingredients:
 2 cups Pumpkin, diced
 1 cup Red beans
 ¼ tsp Turmeric powder
 ½ tsp Paprika
 1 ½ cups Coconut milk
 ¼ cup Onion /Shallots, diced
 2 Green Chilies, split vertically (avoid if you don’t want the soup spicy)
 ½ tsp Cumin Seeds
 2 Garlic cloves, minced
 1 tbsp Coconut oil
 2 tbsp Toasted pumpkin seeds or toasted coconut (optional, for garnishing)
Directions:
1

Soak red beans overnight; cook the beans with enough water, red chilly powder, turmeric powder and salt for till it is cooked.

2

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.

3

Heat oil in a pan. Add cumin seeds and after it splutters add green chilies, garlic and small onions and sauté for 2 minutes.

4

Add cooked pumpkin and red beans along with the water, cook for a minute.

5

Add coconut milk and let simmer for a minute. Stir continuously.

6

Garnish with toasted pumpkin seeds or toasted coconut according to your preference.

Nutrition Facts

Serving Size 1

Servings 0