Ingredients
- 2 tsp oil
- 1 ½ cups diced white or yellow onion (or sub shallot or red onion)
- 3 cloves garlic, chopped
- 1 tsp fresh ginger, chopped
- 1 medium jalapeño, chopped (seeds and stem removed)
- 1 small sweet potato, diced (skin on)
- 1 15oz tinned tomatoes
- 1-2 cups vegetable broth
- 1 ½-2 tsp ground cumin
- 1 tsp chili powder (or add more to taste)
- 1 14-oz can light coconut milk (or sub full fat for a creamier soup)
- 500g Pumpkin, cubed
- 1 15-ounce can black beans, drained
- 2-3 Tbsp lime juice
- Sea salt to taste
- 3 cups chopped greens (such as kale or spinach)
Instructions
- Heat a large pot over medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
- Add garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add pumpkin and sweet potato and sauté for 2-3 minutes.
- Add tin of tomatoes, broth (starting with lesser amount), cumin, chili powder and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 10-15 minutes).
- Add coconut milk, pumpkin purée, drained black beans, and cooked chicken (if using). For a soupier consistency, add more broth. Cover and return to a simmer, cooking for 10-15 minutes to allow flavours to develop.
- Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavour, or salt to taste.
- Stir in chopped greens, cover and cook on low until wilted (about 3-5 minutes).