Cut the pumpkin into small pieces, boil until soft for 20-25 minutes. Season with salt and pepper, add thyme.
At this time, lightly fry the chopped onion and garlic in oil. Add the curry and cumin, heat for a couple of minutes.
To pumpkin send almost entire beans without water, fried onion and garlic with spices. Part of the beans, leave to serve.
Grind the pumpkin, beans and vegetables to a puree with a blender. Return the pan to the stove and heat a little.
Pour soup on plates, garnish with beans and pumpkin seeds.I really like pumpkin soups. In this recipe pumpkin goes well with beans and spices.
Velvety structure, elegant color, pleasant taste. Great soup for lunch on a grey autumn day.
A good recipe for a lean menu, other days you can add chicken broth instead of vegetable.