Author Notes
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
Ingredients
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2 tablespoons
oil
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1.5 cups
chopped onion
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4 to 6
cloves of garlic, peeled & minced
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2
bay leaves
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1/2 teaspoon
turmeric
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1 teaspoon
Spanish paprika
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1/2 teaspoon
red chili pepper flakes
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1/2 teaspoon
ground coriander
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1 teaspoon
ground cumin
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2
15.5-ounce cans of red kidney beans, drained
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1
14.5-ounce can diced tomatoes with liquid
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1
15-ounce can pumpkin puree
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4 cups
low-sodium beef broth
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2 cups
water
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Salt and pepper to taste
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1.5 tablespoons
fresh ginger, peeled and minced (should be after onions)
Directions
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In a large, heavy pot, heat oil over medium-high heat. Cook onion, garlic, ginger and bay leaf until onions are translucent and soft.
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Add the spices (turmeric through cumin) and cook over moderate heat, stirring, for one or two minutes.
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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.
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Remove from heat and fish the the bay leaves out. Add salt and pepper to taste.
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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.
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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.
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