No oil is used in this vegan recipe, but coconut milk gives it a creamy texture. A fave of mine!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ medium onion, diced
- 2 tablespoons vegetable broth
- 2 cloves garlic, diced
- ½ teaspoon ground cumin
- 1 ½ cups black beans, drained
- 1 cup pumpkin puree
- ½ cup vegetable broth, or to taste
- ¼ cup coconut milk
- ½ chipotle pepper in adobo sauce
- 2 tablespoons diced tomatoes
- ¼ teaspoon pumpkin pie spice
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.
- The pumpkin pie spice can be omitted and you will still have a delicious soup. I use it because I feel it complements the chipotle pepper and helps to bring out the taste of the pumpkin.
- The chipotle pepper gives it a nice kick. Feel free to leave it out, or use a whole pepper depending on how much spice you like.
Reviews
When someone tells you to rate it a 20 and they want the recipe doubled and left at their house you listen. I put about 2 Tablespoons of chipotle with adobo sauce in this soup. It was rather spicy to me, but oh so good!