Pumpkin-Black Bean Soup with Sweet Potatoes & Tender Kale

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


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



  • 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


  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