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Pumpkin-Black Bean Soup with Sweet Potatoes & Tender Kale

This vegan pumpkin black bean soup is full of flavor and spices, along with savory chunks of sweet potato and tender kale. 
Course vegan
Total Time 30 minutes
Author Emily Weeks, RDN, LD

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!