Description
This curried pumpkin bean soup is a nourishing, plant-based dish that combines the natural, earthiness of roasted kabocha squash with the creamy texture of butter beans. Infused with aromatic curry spices and finished with silky coconut milk, this soup offers a warming, restorative experience perfect for any day of the week. It is a budget-friendly, healthy meal that is ideal for batch cooking and meal prepping.
Ingredients
1.5kg (3lbs) kabocha squash or pumpkin
30ml (2 tbsp) extra virgin olive oil
1 medium yellow onion, chopped
240g (1 14oz can) butter beans, drained and rinsed
12g (2 tbsp) mild or medium curry powder
400ml (1 14oz can) unsweetened coconut milk
750ml (3 cups) vegetable stock
Instructions
Preheat your oven to 180°C (355°F).
Halve the pumpkin, scoop out seeds, and roast for 30 to 45 minutes until fork-tender.
Allow to cool slightly, scoop out the flesh, and set aside.
Heat olive oil in a large pot over medium heat and sauté the onion until translucent.
Stir in the curry powder and cook until fragrant.
Add the roasted pumpkin flesh, butter beans, and vegetable stock to the pot.
Simmer the mixture for 10 minutes to meld the flavors.
Stir in the coconut milk and use an immersion blender to puree the soup until velvety smooth.
Serve warm, optionally garnished with fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the soup is too thick after refrigeration, add a splash of vegetable stock when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg