There’s nothing quite like a steaming bowl of curried pumpkin bean soup to warm your soul. This dish is a perfect blend of comforting, creamy pumpkin, protein-packed beans, and aromatic curry spices, creating a hearty and nourishing meal in one bowl.
The magic of this soup is how effortlessly it comes together while delivering layers of flavor. It’s a wonderful way to celebrate fall’s bounty or enjoy a nutritious meal year-round. Plus, it’s so versatile you can adapt it to suit your tastes or pantry staples.
Whether you’re looking for a quick weeknight dinner or a showstopper for your next gathering, this recipe is the perfect balance of cozy and vibrant flavors. Let’s ladle up some comfort!
Recipe Highlights
Curried Pumpkin Bean Soup is a quick, nutrient-dense meal that’s as satisfying as it is flavorful. It’s creamy without dairy, full of plant-based protein, and seasoned with a perfect mix of warm spices.
Exciting Story
One rainy evening, I found myself staring at a can of pumpkin puree and wondering what to do with it. My pantry had a trusty can of white beans and some leftover coconut milk, so I decided to experiment. What emerged was this incredible soup that my husband couldn’t stop raving about. It’s now a tradition in our home to serve this every autumn, but honestly, we love it too much to save it just for fall!
Why This Curried Pumpkin Bean Soup?
A Spoonful of Flavor and Comfort
- Nutrient-Rich: Packed with fiber, vitamins, and plant-based protein.
- Flavor Explosion: Curry spices, creamy pumpkin, and savory beans create the perfect harmony.
- Simple and Fast: Ready in under 30 minutes with minimal prep.
- Vegan and Gluten-Free: Naturally suits a variety of dietary preferences.
Tips for Perfect Curried Pumpkin Bean Soup
- Toast Your Spices: This releases their full flavor.
- Texture Options: Blend the soup for a silky texture, or leave it chunky for a hearty feel.
- Taste Test: Adjust the salt and lime juice to balance the flavors perfectly.
Substitutions and Variations
- Different Beans: Use chickpeas, black beans, or kidney beans.
- Extra Veggies: Add diced sweet potatoes, spinach, or carrots for more nutrients.
- Spice It Up: Add red pepper flakes or a pinch of cayenne for heat.
- Broth Alternative: Swap vegetable broth for chicken broth if not vegan.
Make a Healthier Version
- Low-Fat: Use light coconut milk or replace half with almond milk.
- Lower Sodium: Opt for low-sodium broth and rinse canned beans well.
- Carb-Friendly: Serve with a small scoop of cooked quinoa or cauliflower rice instead of bread.
Closing
And there you have it—Curried Pumpkin Bean Soup that’s cozy, creamy, and full of flavor! This soup is a hug in a bowl, perfect for chilly evenings or anytime you need a quick and nutritious meal. Don’t forget to let us know how yours turns out and explore more delicious soup recipes on our site.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
Yes! Roast or steam fresh pumpkin and blend it before using. - How long does it keep?
Store in an airtight container in the fridge for up to 4 days or freeze for 2 months. - Can I make this in a slow cooker?
Absolutely! Combine everything except coconut milk and cook on low for 4-6 hours. Stir in the coconut milk at the end. - What pairs well with this soup?
Crusty bread, naan, or a side salad are great accompaniments. - Can I add protein?
For non-vegans, add shredded chicken or shrimp. Vegans can toss in tofu or tempeh.
Cozy Curried Pumpkin Bean Soup
- Total Time: 1 hour 15 minutes
Description
There’s nothing quite like a steaming bowl of curried pumpkin bean soup to warm your soul. This dish is a perfect blend of comforting, creamy pumpkin, protein-packed beans, and aromatic curry spices, creating a hearty and nourishing meal in one bowl.
Ingredients
- 1.5kg (3lbs) kabocha squash or similar pumpkin
- 30ml (2 tbsp) olive oil
- 1 medium onion, peeled and roughly chopped
- 240g (1 14oz can) cooked butter beans, drained
- 12g (2 tbsp) curry powder
- 400ml (1 14oz can) coconut milk
- 750ml (3 cups) vegetable stock
Instructions
- Preheat the oven to 180°C/fan 160°C/355°F/gas mark 4. Halve the pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish. Bake, uncovered, for 30-45 minutes, or until fork tender. When it is cool enough to touch, discard the seeds. Scoop out the flesh and set it aside.
- Meanwhile, heat the oil in a large pot. When the mixture starts sizzling, add the onion and fry gently until softened and translucent, which should take about 8 minutes.
- Tip in the pumpkin, butter beans, coconut milk and vegetable stock.
- Turn up the heat and let the contents start boiling. Lower the heat until a simmering point is reached and cook for 10 minutes, or until the onions are completely cooked.
- Transfer the contents in batches to a food processor and blend until desired consistency. I prefer my soup to be silky smooth.
- Garnish to your heart’s content and serve immediately. Enjoy!
- Prep Time: 15
- Cook Time: 60
Nutrition
- Calories: 316
- Sugar: 7g
- Fat: 19g
- Saturated Fat: 13g
- Fiber: 7g
