Pumpkin Coconut Curry Soup with Black Beans

Well, that title just about says it all–I probably don’t need to write any more.  All the ingredients are pretty much listed in the title of the recipe. ;)

You guessed it–I tried a new soup this weekend, and it really rocked–it was so yummy! I’m going to give you the recipe as I made it (always a few adjustments, you know).

2 T olive oil
2 t kosher salt
1/2 t cracked black pepper
1 small yellow onion, diced
2 cloves of garlic, minced
2 T fresh ginger, minced
1 T curry powder
1 cup chicken stock
1/4 cup dark brown sugar
1 13.5-oz can of unsweetened coconut milk
1 15-oz can of pumpkin
1 15-oz can black beans
splash of hot sauce
Sour cream for garnish

It was simplicity itself–basically brown the onions, salt, and pepper and cook until the onions are translucent. Then add the garlic and ginger and cook for 2-3 minutes.  Stir in the curry for a minute and then whisk in the chicken stock, coconut, brown sugar, and pumpkin.  Add the hot sauce.  Cook until heated through and then add the black beans and simmer for 5-10 minutes.  Garnish with sour cream.

I should say that the original recipe called for fish sauce (which I never buy) and Sriracha sauce, which I’ve had and is way too hot for me.  I’m sure it would lend a different flavor, so if that sort of thing appeals to you, go for it.  We just used Chalula (similar to Tabasco) because that’s what we had and I figured it would need a bit of heat.  I suppose I could have used dried hot pepper flakes, too.

It really was good–I loved the sweetness the brown sugar gives to the finished product and I’m always a fan of coconut and pumpkin.

Give it a try and let me know what you think! :)   (And Happy Monday!)

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2 Responses to Pumpkin Coconut Curry Soup with Black Beans

  1. Kim Baker says:

    This recipe is fabulous!….was looking for a recipe for ingredients that I had on hand…I used a little ground ginger, as I didn’t have fresh..soooo good…..didn’t have sour cream, used a little greek lemon yogurt…great….

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