Curried Pumpkin and Navy Bean Soup

1. Prep

Dice the pumpkin into even-sized pieces for uniform cooking. Rinse the navy beans under cold water to remove excess starch. Finely chop the onion, mince the garlic, grate the ginger, and if using, chop the serrano chili, removing seeds if you prefer less heat.

2. Sweat Aromatics

In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and grated ginger, cooking for another minute until aromatic but not browned. Stir in the garam masala and, if using, the serrano chili, allowing the spices to toast for about a minute to release their flavors.

3. Add Cooking Liquid

To the pot, add the diced pumpkin and cook for a couple of minutes to ensure it's well-coated with the spices. Pour in the chicken stock, scraping any bits off the bottom of the pot. Bring to a simmer, then reduce the heat to maintain a gentle simmer. Cook until the pumpkin is tender, about 15-20 minutes.

4. Finishing Ingredients

Add the rinsed navy beans to the pot and continue to simmer for another 10 minutes, allowing the flavors to meld. Add the chopped kale and a handful of chopped cilantro, stirring until the kale is wilted and bright green – this should take about 3 minutes. Taste for seasoning, adding a pinch of salt if necessary, remembering to season in stages and considering the inherent saltiness of the stock and navy beans.

5. To Serve

Ladle the hot soup into bowls. Garnish each bowl with a dollop of yogurt and a sprinkle of the remaining chopped cilantro. Serve immediately, enjoying the harmony of spices, pumpkin, and beans in each spoonful.