Vegan Black Bean Soup with Pumpkin

This vegan bean soup is made with creamy pumpkin puree and coconut milk, with a bit of chipotle pepper for kick.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 196 Calories

Ingredients

• 1 cup pumpkin puree
• salt and ground black pepper to taste
• ½ teaspoon ground cumin
• ¼ teaspoon pumpkin pie spice
• ¼ cup coconut milk
• 2 cloves garlic, diced
• ½ medium onion, diced
• 2 tablespoons vegetable broth
• 1 ½ cups black beans, drained
• ½ cup vegetable broth, or to taste
• ½ chipotle pepper in adobo sauce
• 2 tablespoons diced tomatoes

Recipe Instructions

Step 1

Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.

Step 2

Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.

Step 3

Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.