Step 1

In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5-6 minutes until softened.

Step 2

Add the minced garlic and ginger and continue to cook for another minute until fragrant.

Step 3

Stir in the ground cumin, ground coriander, dried thyme, smoked paprika, and turmeric. Cook for another minute until fragrant.

Step 4

Pour in the black beans, pumpkin pureé, diced tomatoes (with juice), and vegetable broth.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.

Step 6

Remove the lid and stir in the coconut milk. Allow the soup to get to a simmer again, then stir in the fresh lime juice and cilantro.

Step 7

Season to taste and serve warm with tortilla chips or strips.