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.
Serving Size 1
Servings 0