Spicy Pumpkin and White Bean Soup

🧂 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

• 1 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.
• 2 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.
• 3 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.
• 4 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 Info