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The Coziest Curried Pumpkin Bean Soup
Friends I'm so excited to share my favorite autumn soup recipe with you! This curried pumpkin bean soup has become my ultimate comfort food go to. It's got this amazing blend of warming curry spices creamy pumpkin and hearty beans that just makes everything feel right in the world. If you love this one as much as I do check out my other creamy soup recipes too.
Why This Soup Never Fails Me
- Fresh pumpkin: I love using fresh pumpkin it adds this incredible natural sweetness that canned just can't match.
- Quick and easy: Perfect for those nights when I want something cozy but don't have hours to spend in the kitchen.
- Make it yours: The best part? You can totally adjust the spices to make it exactly how you like it.
- Weeknight winner: This has saved me on so many busy weeknights when I need something warming and satisfying.
Kitchen Tools You'll Need
- Baking Dish: Any medium sized one works I use my favorite ceramic dish for roasting the pumpkin.
- Good Soup Pot: My trusty Dutch oven is perfect but any heavy bottomed pot will do.
- Blender: This is where a good blender really shines. I use my immersion blender sometimes too it just takes a bit longer to get that silky smooth texture.
- Soup Bowls: Break out your favorite bowls this soup deserves the special treatment!
Let's Make Some Soup
- First thing's first let's get that pumpkin roasting. Cut it in half scoop out the seeds (save them for roasting later!) and pop it in the oven until it's tender and sweet.
- While that's happening get your onions going in a pan. I like to let them cook slowly until they're soft and fragrant.
- Once your pumpkin is ready add it to the pan with those beautiful butter beans.
- Now comes the fun part pour in your broth coconut cream and that warming curry powder. Let everything mingle together for about 10 minutes.
- Time to blend! I usually do this in batches for the smoothest result.
- Serve it up with some crusty bread for dipping you won't want to miss a drop.
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Perfect Pairings
- Bread: Nothing beats dunking fresh crusty bread in this soup. Sometimes I'll toast it with butter and oh my goodness.
- Garlic Bread: When I'm feeling extra I'll whip up some cheesy garlic bread the combo is incredible.
- Sandwiches: A simple hummus sandwich on the side makes it a complete meal.
- Cheesy Additions: Try my parmesan crisps on top they add the perfect crunch.
- Crunch Factor: Homemade croutons are always a win.
Wine Friends
If you're looking to make it extra special pour a glass of Chardonnay the buttery notes are perfect with the pumpkin. My personal favorite is a crisp Riesling though it plays so nicely with the curry spices.
Mix It Up
I love how flexible this recipe is. Sometimes I'll add leftover roasted chicken for protein. Cherry tomatoes add a lovely pop of brightness. And don't be afraid to play with the spices! A pinch of cumin or a dash of cayenne can take it in whole new directions.
Quick Swaps
Can't find kabocha squash? No worries butternut works beautifully too. I've made this with acorn squash and even sweet potato in a pinch. The coconut milk can be swapped for vegan sour cream if that's more your style.
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All About Kabocha
Let me tell you about my favorite squash kabocha. It's this gorgeous green pumpkin with the most incredible sweet nutty flavor. Think sweet potato meets chestnuts. I get mine from the farmers market but most grocery stores carry it now especially during fall.
Bean Choices
While I love butter beans in this soup don't feel limited. Cannellini beans give it a really nice Italian vibe and black beans work surprisingly well too. Use what you have!
Saving Leftovers
This soup might even taste better the next day! Just let it cool down completely then pop it in an airtight container. It'll keep happily in your fridge for about 4 days.
Freezer Friendly
Yes you can totally freeze this! I often make a double batch and freeze half for busy weeks. Just let it cool label it (don't forget the date!) and it'll keep for 3 months. Though it never lasts that long in my house.
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Warming It Up
When it's time to reheat just pop it on the stove over medium heat stirring now and then. If you're in a hurry the microwave works too about 3 minutes usually does it. Just remember to give it a stir halfway through.
Feeding a Crowd
Having friends over? This recipe doubles or triples like a dream. Just keep the ratios the same and you're good to go. Don't forget to use your biggest pot!
Plan Ahead
Here's a little secret this soup actually gets better with time. I often make it the day before I need it. The flavors have time to really develop and meld together. Plus it makes entertaining so much easier!
Frequently Asked Questions
- → What type of pumpkin can I use?
Any variety of pumpkin works, though kabocha squash is recommended. Locally grown is best.
- → Can I freeze this soup?
Yes, this soup freezes well for later use.
- → How long does the pumpkin take to cook?
Cooking time varies by oven, ranging from 30-90 minutes. Test with a fork for tenderness.
- → How should I serve this?
Serve with brown bread and butter on the side. A dash of cream can be added for non-vegan version.
- → What consistency should the soup be?
Blend to your preferred consistency - the recipe suggests blending until silky smooth.
Conclusion
A delightful vegan soup that transforms simple ingredients into a comforting and nutritious meal. Roasted pumpkin provides depth, while butter beans add protein and creaminess.