A hearty and flavorful soup combining the richness of pumpkin with the earthiness of black beans, spiced to perfection.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot enough to sizzle when adding the onions, but not smoking.
Add the diced onion and minced garlic to the pot and sauté until softened, about 4-5 minutes.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Sprinkle in the cumin and curry powder, stirring to coat the onions and garlic evenly. Cook for another 2 minutes to release the spices' aromas.
Toast the spices gently to enhance their flavors without burning them.
Pour in the chicken broth and add the thyme, pumpkin puree, salt, pepper, and sugar. Stir well and bring to a boil.
Use a whisk to ensure the pumpkin puree is fully incorporated into the broth.
Add the black beans and diced tomatoes to the pot. Stir to combine.
Rinse the beans before adding to reduce excess sodium.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Remove the pot from heat and stir in the sour cream until fully blended.
Adding the sour cream off heat prevents it from curdling.
Serve the soup warm, garnished with additional sour cream or fresh herbs if desired.
Pair with crusty bread for a complete meal.
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