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Spicy Coconut Pumpkin Soup

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Course Main Courses, Main Dish, Soups
Servings 8 cups of soup

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 medium Onion finely diced
  • 4 cloves Garlic chopped and smashed
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper freshly ground
  • 1 tbsp ground ginger
  • 1 tbsp Cumin
  • 1 tsp Turmeric
  • 1/2 tsp Cayenne Pepper optional
  • 1 tsp Cinnamon
  • 1 tbsp coriander powder
  • 1 15 oz can organic pumpkin puree
  • 1 15 oz can black beans
  • 1 cup organic vegetable or chicken stock store bought or homemade
  • 1 13.5 oz can organic coconut milk
  • 1/2-1 cup water or broth (extra) if you like your soup thinner
  • 1/2 cup Pumpkin Seeds raw or toasted
  • organic plain Greek yogurt when serving

Instructions
 

  • In a large heavy soup pan, heat olive oil and sauté onion and the garlic (leaving half the garlic to add raw at the end) over medium heat for 3-5 minutes, stirring often, until the onion softens.
  • Add salt, black pepper, ginger, cumin, turmeric, cayenne, cinnamon and coriander powder. Stir spices into onion/garlic mixture until well combined and fragrant.
  • Stir in the pumpkin puree, black beans, stock and coconut milk until the mixture is smooth. Add water or broth if you want to thin out the soup, don’t if you prefer a thicker soup. Taste as you go! Bring the mixture to a simmer. Add remaining garlic and simmer for 5 minutes.
  • Ladle into bowls and top with pumpkin seeds and Greek yogurt as a garnish.

Notes

1 cup serving: 32 g carbs, 14g (or 2 oz) protein: IF you add a palm full of pumpkin seeds or other nuts AND 1/4 cup Greek yogurt to your 1 cup serving of soup.