Vegan Black Bean Soup with Pumpkin

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



  1. 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.
  2. 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.
  3. Step 3

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