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!
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
Instructions
- 1
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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