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Pumpkin Black Bean Soup

a satisfyingly warm soup that just happens to be vegan
Servings: 6


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves minced garlic
  • 1 tsp grated fresh ginger root
  • 1 jalapeño diced
  • 1 sweet potato, diced skin on
  • 1 15-oz can diced tomatoes
  • 2 cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp ground coriander
  • 1 15-oz can coconut milk
  • 1 1/2 cups pumpkin puree
  • 2 15-oz cans black beans
  • 2 tbsp fresh lime juice
  • 1 tsp freshly grated orange peel
  • Juice of one orange
  • salt and pepper to taste
  • 2 cups chopped greens chard, spinach, kale, etc.
  • 1/4 cup roasted pumpkin seeds
  • 1/2 cup fresh cilantro, snipped


  • Heat up olive oil in large pot or Dutch oven and sauté the diced onions over medium heat for 4-5 minutes.
  • Add in garlic, ginger and jalapeño and cook for another minute before adding in diced sweet potatoes. Sauté for 4-5 minutes.
  • Add in tomatoes, vegetable broth, cumin, chili powder and coriander and bring to a low boil. Reduce heat and simmer for 7-10 minutes or until sweet potatoes are nearly tender.
  • Add coconut milk, pumpkin purée and drained black beans. Bring back to low boil and reduce heat again, simmering for 5-10 minutes
  • Add in lime juice, orange juice and orange peel.
  • Add in chopped greens and continue simmering for another 5 minutes, just until greens wilt.
  • Remove from heat. Season with salt and pepper to taste.
  • Just before serving, garnish with pumpkin seeds and fresh cilantro. Enjoy!