Curried Pumpkin-Rajma (Red Kidney Bean) Soup

• 2 tablespoons oil
• 1.5 cups chopped onion
• 4 to 6 cloves of garlic, peeled & minced
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1 teaspoon Spanish paprika
• 1/2 teaspoon red chili pepper flakes
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 15.5-ounce cans of red kidney beans, drained
• 1 14.5-ounce can diced tomatoes with liquid
• 1 15-ounce can pumpkin puree
• 4 cups low-sodium beef broth
• 2 cups water
• Salt and pepper to taste
• 1.5 tablespoons fresh ginger, peeled and minced (should be after onions)

1. In a large, heavy pot, heat oil over medium-high heat. Cook onion, garlic, ginger and bay leaf until onions are translucent and soft.
2. Add the spices (turmeric through cumin) and cook over moderate heat, stirring, for one or two minutes.
3. 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.
4. Remove from heat and fish the the bay leaves out. Add salt and pepper to taste.
5. 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.
6. Notes: If you want a vegetarian soup, you can use vegetable broth instead of beef broth.rnrnNote: 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.rnrnNote: Sorry I forgot the ginger until the end, but it should be right after or before the garlic in the ingredients list.

oil, onion, garlic, bay leaves, turmeric, spanish paprika, red chili pepper, ground coriander, ground cumin, kidney beans, tomatoes, pumpkin puree, lowsodium beef broth, water, salt, fresh ginger

Taken from food52.com/recipes/32919-curried-pumpkin-rajma-red-kidney-bean-soup (may not work)