Ingredients
1 cup chopped onion
1 cup chopped carrot
1 cup diced pumpkin
2 cans pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
750 ml vegetable broth
1 cup coconut milk
Salt and pepper, to taste
Method
1. Heat a large pot over medium heat and add a little oil. Sauté the onion and carrot until they are soft.
2. Stir in the diced pumpkin and cook for a few minutes until it starts to soften.
3. Add the pinto beans, cumin, smoked paprika, and garlic powder. Mix well and let it cook for another 2 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
5. Use an immersion blender to puree the soup. Stir in the coconut milk. Season with salt and pepper to taste.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.beekeepingworld.online
www.solarsite.info
