What’s For Dinner: Curried White Bean and Pumpkin Soup

(Fall colors + cool fall weather) + stuff I need to use up = SOUP.

I’ve been craving curry for a couple of weeks and needed to use up some bell peppers, cans of pumpkin, and the white beans I cooked up in the Instant Pot last week.

What went in the pot:

• spices to taste: cumin seed, fenugreek powder, ground coriander, salt, Penzey’s Bangkok blend and Penzey’s Now Curry blend.
• 1 medium onion, chopped
• 3 cloves of garlic, chopped as finely as I could manage
• some fresh ginger, also chopped as finely as I could manage
• 1 green bell pepper
• 1 orange bell pepper
• about 2-1/2 cups of cooked white beans
• 1 can of diced tomatoes
• 1 can of pumpkin
• 1 can of coconut milk
• juice of 1 lime

It’s all so pretty!

Time for the pumpkin

Coconut milk to give it a nice creamy texture.

I didn’t have lemongrass so I added the juice of one lime at the end.

It’s warm and creamy and filling. Perfect for cooler weather!