For a smoother soup, blend completely until velvety. If you prefer a chunkier soup, blend only partially. Adjust the amount of chipotle pepper to control the level of spiciness. Start with a small amount and add more to taste. Garnish with a dollop of coconut cream, a sprinkle of chopped cilantro, or a drizzle of olive oil for extra flavor and visual appeal. This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Vegan Black Bean Soup with Pumpkin
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING3 People
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VIEWS10
A comforting and creamy vegan soup that celebrates the earthy sweetness of pumpkin and the rich depth of black beans. Coconut milk lends a velvety texture, while a hint of chipotle adds a smoky warmth. This satisfying soup is perfect for a cozy autumn evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Fiber12 g
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Protein9 g
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Saturated Fat4 g
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Sodium784 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium-sized pot or Dutch oven, combine diced onion and 2 tablespoons of vegetable broth. Sauté over medium heat until the onion is translucent and softened, about 5 minutes.
02
Step
1 mins
Add minced garlic and ground cumin to the pot. Sauté until fragrant, being careful not to burn the garlic, about 1 minute.
03
Step
0 mins
Stir in black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and minced chipotle pepper. Bring the mixture to a gentle simmer.
04
Step
15 mins
Reduce heat to low and simmer for about 15 minutes, allowing the soup to thicken slightly and the flavors to meld.
05
Step
0 mins
Stir in diced tomatoes and pumpkin pie spice. Heat through for another minute.
06
Step
0 mins
Using an immersion blender, coarsely blend the soup to your desired consistency. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
07
Step
0 mins
Season with salt and pepper to taste. Add additional vegetable broth if needed to reach your desired consistency. Serve hot.
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Karina Oconnell
Jul 1, 2025My kids loved it, even the one who usually doesn't like soup!
Freddy Dickinson
Jul 1, 2025Absolutely delicious! The coconut milk makes it so creamy.
Veda Lowemorar
Jun 28, 2025I didn't have coconut milk, so I used cashew cream instead. Worked great!
Donnie Lueilwitz
Jun 25, 2025Easy to make and perfect for a chilly evening.
Joey Muller
Jun 17, 2025I added a bit more chipotle for a spicier kick. Will definitely make again!
Flo Hackett
Jun 14, 2025This recipe is a keeper! So healthy and flavorful.