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Creamy Pumpkin and Pinto Bean Stew with Sage and Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons fresh thyme leaves
  • 1 (15-ounce) can pumpkin puree
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 3 cups vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Add the chopped sage and thyme leaves to the pot. Stir for 30 seconds until the herbs become fragrant.
  • Pour in the pumpkin puree, pinto beans, vegetable broth, and coconut milk. Stir everything together until the pumpkin is fully mixed into the liquid.
  • Bring the stew to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, so the flavors combine and the mixture thickens slightly.
  • Use an immersion blender to puree about half the stew directly in the pot, leaving some beans and pumpkin pieces intact for texture. If you do not have an immersion blender, transfer 2 cups to a regular blender, puree, and return it to the pot.
  • Taste and season with salt and black pepper. Simmer for 2 more minutes, then remove from heat.

Notes

If the stew thickens too much while sitting, stir in a splash of extra broth or water when reheating. Leftovers keep in the refrigerator for up to 4 days and reheat well on the stovetop over low heat. For a brighter finish, add a squeeze of lemon juice just before serving.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender