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5 from 2 votes

Black Bean and Pumpkin Soup

Servings: 6
Author: Pamela

Ingredients

  • 2 Tablespoons unrefined cold pressed extra-virgin olive oil or coconut oil
  • 1 large onion diced
  • 4 garlic cloves finely chopped
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 ½ cups diced green cabbage
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • a pinch or more of cayenne or to taste optional
  • 4 ½ cups cooked black beans or 3 15-ounce cans drained and rinsed (click here for how to cook beans from scratch)
  • ½ cup cilantro leaves and stems chopped
  • 1 ¾ cups pumpkin puree or 1 15-ounce can not pumpkin pie filling (click here for how to make pumpkin puree from scratch)
  • 2-3 teaspoons sea salt or to taste
  • a few grinds of freshly ground black pepper
  • 2 ½ cups vegetable stock chicken stock or water

Instructions

  • In a large pot, heat the olive oil over medium heat.  Add the onion and garlic and sauté until tender and translucent, about 6 minutes.
  • Add the carrots, celery, cabbage, cumin, oregano and cayenne* and toss to coat with the oil, onions and garlic.  Sauté for a couple minutes or until the vegetables no longer look raw.
  • Add the beans, cilantro, pumpkin puree, salt and pepper and stock.  Bring to a boil and lower the heat to a simmer.  Cook partially covered until the vegetables are tender, about 18-20 minutes.  Taste for seasoning.

Notes

I have made this soup several different ways. If you want a little more heat, you can sauté a diced jalapeno pepper (do this in Step 1) and/or add a teaspoon of ground chipotle pepper (add this with the other spices.) If you want a little smokiness without the heat, add a teaspoon of smoked paprika with the other spices. You can also puree part of the soup for a thicker consistency. Lots of options!