Ingredients
– 2 cups pinto beans (soaked overnight)
– 400 ml pumpkin puree
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 4 cups vegetable broth
– Salt and pepper to taste
– 1 tbsp olive oil
– Fresh cilantro for garnish
Method
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, sauté until soft.
3. Stir in the cumin and paprika, cooking for another minute.
4. Pour in the vegetable broth, pumpkin puree, and drained beans. Simmer for 30 minutes.
5. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
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