Spicy Pumpkin Soup


1 T olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped and smashed
1 t sea salt
1 t black pepper
1 t ginger
1 T cumin
1 t turmeric
1/2 t cayenne pepper
1 t cinnamon
1 T coriander powder
15 oz can organic pumpkin puree
1 15 oz can low salt black beans
1 c low salt organic chicken stock (preferably homemade stock so it can be no-salt!) 
1 13.5 oz can organic coconut milk
1/2-1 c water...depends how thick you want it
pumpkin seeds


In a large saucepan, heat olive oil and saute onion and garlic over medium heat for 3-5 minutes, til onion softens.
Add salt, pepper, ginger, cumin, turmeric, cayenne, cinnamon and coriander.
Still until well combined.
Stir in pumpkin, black beans, stock and coconut milk til smooth.
Add water to thin it out, if desired.
Bring to a simmer.
Serve with pumpkin seeds sprinkled on top.

Credit: Jill Carnahan

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