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Vegged-Out Pumpkin & Black Bean Soup

This vegged-out pumpkin & black bean soup is a creamy, savory, and vegan-friendly dish. A combination of smoky roasted pumpkin and creamy black beans creates a hearty and comforting soup that is perfect for any time of year. Serve with a sprinkle of cilantro and a dollop of sour cream for an extra d...
38
35 min
TOTAL TIME
428
CALORIES
$1.09
PER SERVING
Vegged-Out Pumpkin & Black Bean Soup
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Ingredients
13 INGREDIENTS
8 SERVINGS
Ground Cumin
1 1/2 tsp ground cumin
Red Bell Pepper
1 whole red bell pepper
chopped
Water
1/2 cup water
Green Onion
5 whole green onion
thinly sliced
Canned Black Beans
2 cans canned black beans
rinsed and drained
Canned Pumpkin
1 can canned pumpkin
Salt
1/2 tsp salt
to taste
Cayenne Pepper
1/8 tsp cayenne pepper
Dried Thyme
1/2 tsp dried thyme
Olive Oil
1 tbsp olive oil
Canned Vegetable Broth
1 can canned vegetable broth
Garlic
3 cloves garlic
chopped
Canned Diced Tomatoes
1 can canned diced tomatoes
undrained
Directions
7 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
View Directions on VeryBestBaking
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Health Info
Macros
76g
CARBS
3g
FAT
25g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is black bean soup?
What ingredients do I need to make black bean soup?
Do I need to soak the black beans before cooking?
Whats the best way to cook black bean soup?
Can I substitute other beans for black beans?
How can I thicken the soup if its too watery?
Whats the best way to store leftover black bean soup?
Can I make black bean soup ahead of time?