Vegan Black Bean Soup with Pumpkin

Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!

Ingredients

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

Steps

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