Pumpkin is one of my favorite foods to cook with and this soup is no exception. It is fast, easy and delicious.
Coconut-Pumpkin Soup with Beans
1 tablespoon of EVOO
1/3 cup of finely chopped or grated onion
1 1/2 tablespoons of curry powder
1 tablespoon of honey
1 15 oz. can of pumpkin puree
2 cups vegetable broth or water
3-4 dashes of Tabasco
I 14.5 oz. can of coconut milk
1 15 oz. can of kidney or cannelloni beans, drained and rinsed
Salt and pepper to taste
¼-1/3 cup of cilantro
To make the soup heat up a large pot, add the oil and onion. Cook until softened then add the curry powder and cook for a minute or until aromatic. Add the honey, pumpkin and broth. Bring to a boil then turn the heat to low and simmer. After about 10 or so minutes add the coconut milk, beans, salt and pepper. Cook until flavors come together, about 10 more minutes. Stir in the cilantro and serve.
Tip: If you do not like Tabasco you can substitute with any kind of vinegar like apple cider or white wine vinegar. It is the slight hint of the vinegar in the Tabasco that adds a nice touch to the soup along with the heat. Also, if you do not like cilantro you can substitute it with parsley. * Vegan