Name: Vegan Black Bean Soup with Pumpkin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 0.5 medium onion, diced; 2 tablespoons vegetable broth; 2 cloves garlic, diced; 0.5 teaspoon ground cumin; 1.5 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

Vegan Black Bean Soup with Pumpkin

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Creamy vegan pumpkin and coconut bean soup with a spicy chipotle kick.

Ingredients:

0.5 medium onion, diced
2 tablespoons vegetable broth
2 cloves garlic, diced
0.5 teaspoon ground cumin
1.5 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

Instructions:

In a pot over medium heat, saute onion in 2 tablespoons of vegetable broth until glassy for about 5 minutes. Add garlic and cumin, continue to saute for 1 minute until fragrant, being careful not to brown the garlic.
Combine black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo in a pot. Cook over medium heat until the soup thickens, approximately 15 minutes.
Combine the diced tomatoes and pumpkin pie spice in the mixture, then gently blend using an immersion blender until coarsely combined. Finish by seasoning with salt and pepper to taste.

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