Spicy White Bean Pumpkin Soup {vegan, gluten-free}

This Spicy White Bean Pumpkin Soup is sure to warm you up on these chilly Fall evenings. It’s deliciously creamy and packed with nutritious flavor from butternut squash, white cannellini beans, and homemade harissa. Yum!

Recipe

Ingredients

• MAGIC SAUCE:
• 2 red chili peppers deseeded and roughly chopped
• 1 red bell pepper roughly chopped
• 2 cloves garlic
• 1 tsp salt
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ tsp smoked paprika
• 1 tbsp olive oil
• SOUP:
• 2 tbs olive oil
• 2 yellow onions peeled and chopped
• salt to taste
• 1 large pumpkin or butternut squash, seeded, peeled, and chopped
• 4 cups vegetable stock
• 1 cup coconut milk
• 15 oz cannellini beans rinsed and drained
• 2 tbsp “Magic Sauce” or harissa paste
• 2 tbsp cilantro, fresh for garnish

Instructions

• To make the “magic sauce”, toast the cumin and coriander seeds in a frying pan over medium, heat until fragrant. Set aside to cool. Once cooled add to a food processor and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Decant into a clean jar and refrigerate.
• To make the soup, heat a large saucepan over medium heat. Add the olive oil and onions along with a pinch of salt. Fry the onions until golden. Add 2 tbsp of the “magic sauce”, and cook for 1 minute or until fragrant. Add the pumpkin and toss in the onions and sauce and allow to brown slightly.
• Add the vegetable stock and beans. Bring to a boil, before reducing to a simmer for 10 minutes, or until the pumpkin is tender. Add the coconut milk and cook for another 5 minutes.
• Remove the saucepan from the heat and, using a hand held blender, blend the soup until smooth. Serve with a drizzle of coconut milk and fresh cilantro.

Nutrition