For this particular soup I decided to pull together flavors from the Bengali Kitchen of my childhood and marry them with a few treasures from my grownup kitchen, like the convenient canned pumpkin, and boxed beef broth, and the wonderful smoky Spanish paprika to create more layered flavors and greater depth. It's the best of both worlds and soul satisfying. —Rashda Khan
6 to 8
4 to 6
cloves of garlic, peeled & minced
red chili pepper flakes
15.5-ounce cans of red kidney beans, drained
14.5-ounce can diced tomatoes with liquid
15-ounce can pumpkin puree
low-sodium beef broth
Salt and pepper to taste
fresh ginger, peeled and minced (should be after onions)
In This Recipe
In a large, heavy pot, heat oil over medium-high heat. Cook onion, garlic, ginger and bay leaf until onions are translucent and soft.
Add the spices (turmeric through cumin) and cook over moderate heat, stirring, for one or two minutes.
Stir in beans, tomatoes and pumpkin until combined, stir in broth and water, bring to a boil. Lower heat, cover and simmer, stirring occasionally, for about 25 minutes.
Remove from heat and fish the the bay leaves out. Add salt and pepper to taste.
Serve soup garnished with any and all of these: chopped fresh cilantro, fat-free sour cream, lime wedges for squeezing and/or chopped roasted peanuts.
Notes: If you want a vegetarian soup, you can use vegetable broth instead of beef broth.
Note: I like to blend my own spices, but if you don't have different Indian spices, you can replace turmeric, coriander, cumin with 2 teaspoon of your favorite Curry Powder.
Note: Sorry I forgot the ginger until the end, but it should be right after or before the garlic in the ingredients list.