It’s pumpkin season! This delicious homemade soup pairs well with a fresh loaf of local bread. Make a double batch and freeze some for the cooler months ahead.
Co-op Café Spicy Pumpkin Curry Soup
- 1 onion diced
- 2 cups white mushrooms, sliced
- 1 red bell pepper diced
- 2 cloves garlic minced
- ¼ cup olive oil
- 1 Tablespoon dried thyme
- 1 teaspoon cumin
- 1/8 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 cups water
- ¼ cup lemon juice
- ½ cup canned chickpeas
- ½ cup canned kidney beans
- ½ cup canned pinto beans
- 1 15. oz can oz. can pumpkin puree
In a large soup pot, sauté onions, mushrooms, peppers and garlic in olive oil for five minutes.
Add spices and sauté for two more minutes.
Add water, lemon juice and all beans.
Bring to a boil, and then turn down to a simmer.
Mix in pumpkin puree and allow to simmer for 10 minutes.