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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
Ingredients
13 INGREDIENTS
8 SERVINGS
Green Onion
5 whole green onion
thinly sliced
Red Bell Pepper
1 whole red bell pepper
chopped
Garlic
3 cloves garlic
chopped
Canned Black Beans
2 cans canned black beans
rinsed and drained
Pumpkin
1 can 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
Vegetable Broth
1 can vegetable broth
Water
1/2 cup water
Ground Cumin
1 1/2 tsp ground cumin
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
Health Info
Macros
76g
CARBS
3g
FAT
25g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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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?