Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 can (15 oz / 425g) pumpkin puree, unsweetened
  • 2 cans (15 oz / 425g each) black beans, rinsed and drained
  • 3 cups vegetable broth, low-sodium
  • 1 can (13.5 fl oz / 400ml) full-fat coconut milk
  • 1 tsp sea salt
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for another 60 seconds until the spices smell nutty and fragrant.
  3. Stir in the pumpkin puree and salt, cooking for 2 minutes to slightly caramelize the pumpkin.
  4. Pour in the vegetable broth and add one can of the black beans. Bring the mixture to a gentle simmer, then lower the heat and cover partially for 10 minutes.
  5. Use an immersion blender to pulse the soup until it reaches the desired consistency, leaving some beans whole for texture or blending fully for smoothness.
  6. Stir in the coconut milk and the second can of black beans. Remove from heat and stir in the lime juice and maple syrup.