Vegan Black Bean Soup with Pumpkin
Description
This vegan bean soup is made with creamy pumpkin puree and coconut milk, with a bit of chipotle pepper for kick.
Ingredients
•
1/2 medium onion, diced
•
2 tablespoons vegetable broth
•
2 cloves garlic, diced
•
1/2 teaspoon ground cumin
•
1 1/2 cups black beans, drained
•
1 cup pumpkin puree
•
1/2 cup vegetable broth, or to taste
•
1/4 cup coconut milk
•
1/2 chipotle pepper in adobo sauce
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2 tablespoons diced tomatoes
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1/4 teaspoon pumpkin pie spice
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salt and ground black pepper to taste
Directions
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
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
Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.