What you'll need:
- 2 tbsp olive oil
- 2 chopped onions
- 4 minced garlic cloves
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tbsp ancho chile pepper
- 1/2 tbsp chipotle chile pepper
- one 28 oz can crushed tomatoes
- two 15 oz can pumpkin puree (not pie mix)
- one 28 oz can of black or kidney beans
- 8 oz coconut milk
- 6 cups vegetable broth
How to make it:
1. Chop your onions and garlic and place them in a large soup pot.
Note: You may want to wait to add your garlic until later (optional). Chopping onions will make you cry :'(...
2. Add your two tablespoons of olive oil along with your 1/2 tbsp of each spice. Mix together.
3. Place the large soup pot with your mixture on the stove. Saute onions until they're soft.
Note: Onions should look clear when they're ready. You may want to hold off on adding your chopped garlic until the last 2 minutes of sauteing.
4. Once onions are sautéed, add your cans of crushed tomatoes, pumpkin puree, beans, coconut milk, and vegetable broth. Mix well. Simmer for 15 minutes.
5. Add salt, basil, cilantro, or all three to taste and enjoy!
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Shout out to wheatless and meatless' blog for this recipe.
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