4cups brown, pinto, borlotti or other beans of your choice
4scallions (green onions) thinly sliced for garnish
Heat a medium soup or stew pot over medium heat. Add the onions, carrots and celery and sauté the veggies for 5 minutes until they start to soften.
Add the garlic, cumin and paprika and stir for 30 seconds.
Add the vegetable broth and tomato paste and stir to mix in the tomato paste.
Add the pumpkin and beans and stir everything together.
Cover and simmer the stew for about 25-30 minutes until the pumpkin is tender. If you want to make the soup a bit thicker, use a wooden spoon to mash some of the pumpkin as it cooks.
Serve in individual bowls and garnish with sliced scallions or even chopped parsley.
Nutritional information is based on a small, fresh pumpkin for this recipe.
You can use a large can of pumpkin for this recipe; however, do not use pumpkin puree unless you want a super creamy soup.
I used canned brown beans for this recipe, but you can use any you have on hand including pinto beans. Even white or black beans would be great here. Chickpeas would be a bit chunky, but in a pinch – they’re always great.