Vegan Black Bean Soup with Pumpkin
Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- ½medium onion, diced
- 2tablespoons vegetable broth
- 2cloves garlic, diced
- ½teaspoon ground cumin
- 1½ cups black beans, drained
- 1cup pumpkin puree
- ½cup vegetable broth, or to taste
- ¼cup coconut milk
- ½chipotle pepper in adobo sauce
- 2tablespoons diced tomatoes
- ¼teaspoon pumpkin pie spice
- salt and ground black pepper to taste
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.