What’s For Dinner: Curried White Bean and Pumpkin Soup

(Fall colors + cool fall weather) + stuff I need to use up = SOUP.

I’ve been craving curry for a couple of weeks and needed to use up some bell peppers, cans of pumpkin, and the white beans I cooked up in the Instant Pot last week.

What went in the pot:

  • spices to taste: cumin seed, fenugreek powder, ground coriander, salt, Penzey’s Bangkok blend and Penzey’s Now Curry blend.
  • 1 medium onion, chopped
  • 3 cloves of garlic, chopped as finely as I could manage
  • some fresh ginger, also chopped as finely as I could manage
  • 1 green bell pepper
  • 1 orange bell pepper
  • about 2-1/2 cups of cooked white beans
  • 1 can of diced tomatoes
  • 1 can of pumpkin
  • 1 can of coconut milk
  • juice of 1 lime

It’s all so pretty!
Time for the pumpkin
Coconut milk to give it a nice creamy texture.
I didn’t have lemongrass so I added the juice of one lime at the end.

It’s warm and creamy and filling. Perfect for cooler weather!

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