This vegan pumpkin black bean soup is full of flavor and spices, along with savory chunks of sweet potato and tender kale. 

It’s nice to have a meatless soup that’s full of flavor and keeps you full! I just love how the sweet potato chunks simmer in the broth and get nice and tender. Vegetable broth, coconut milk, and canned pumpkin make up the liquid part of this soup, and it’s so delicious. Canned pumpkin is very nutritious, it’s high in fiber and vitamin A. Just be sure to buy plain 100% pumpkin and not pumpkin pie filling!  If you are interested in more vegetarian/vegan meals, try my Red Lentil Curry and Portobello Burgers.

Here’s what you’ll need to make Pumpkin Black Bean Soup

Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page for more information about the affiliate programs Zen and Spice participates in. 

• Chef knife
• Stock pot OR Dutch oven
• Cutting board

How to make pumpkin black bean soup

Mince and dice all your vegetables

First, you’ll take some time to prepare the veggies. Mince the garlic and ginger first. If you’d like to take a shortcut, buy the pre-minced garlic and ginger at the grocery store. Mince the jalapeno, being careful not to touch your face or eyes, wash your hands immediately! Finally, small dice the onion and sweet potato. You want everything to be in even pieces so it cooks at the same rate.

Simmer the soup

You’ll sautee the garlic, ginger, onions, and jalapeno in olive oil until they begin to soften. Then you’ll add the sweet potato, beans, broth, tomatoes with their juices, pumpkin and coconut milk. Let all of this simmer until the sweet potatoes are fork-tender, about 15 minutes. Add the kale about five minutes before its finished, and the lime juice just before serving.

Here’s the recipe for Pumpkin-Black Bean Soup with Sweet Potatoes & Tender Kale:

You can also find the recipe on the Mealime app.

Pumpkin-Black Bean Soup with Sweet Potatoes & Tender Kale

---

• Author: Emily Weeks, RDN, LD
• Total Time: 30 minutes
• Yield: Serves 4 1x

Print Recipe

Pin Recipe

Description

This vegan pumpkin black bean soup is full of flavor and spices, along with savory chunks of sweet potato and tender kale. 

---

Scale 1x2x3x

Ingredients

• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 2– inch piece ginger root, minced
• 2 medium yellow onions, small diced
• 2 jalapeño peppers, minced
• 1 lb sweet potato, peeled, small diced into 1/2-inch pieces
• 1 (15 oz) can black beans, drained and rinsed
• 48 fl oz (6 cups) vegetable broth
• 2 (14.5 oz) cans diced tomatoes
• 2 (15 oz) cans pure pumpkin purée
• 1 (13.5 fl oz) can coconut milk
• 2 tsp salt
• 2 tsp chili powder
• 1 tsp cumin
• 1 small bunch cilantro, minced
• 1 bunch kale, stem removed and chopped
• 2 limes

---

Instructions

1. Heat a large pot over medium heat. Once the pot is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
2. Add garlic, ginger, onion, and jalapeño to the pot; cook, stirring occasionally, 4-5 minutes.
3. Add sweet potato, beans, broth, tomatoes with their juices, pumpkin, coconut milk, salt, chili powder, and cumin to the pot. Stir to combine.
4. Bring to a boil over high heat, reduce heat to medium-low, and simmer until vegetables are tender, 15-20 min minutes.
5. Add kale to pot during the last 5 minutes of cook time. Juice limes into the pot and stir to combine.
6. Serve garnished with cilantro. Enjoy!

---

• Category: vegan